When I was a teenager we took a family trip to New Orleans. One of the foods that I remember fondly is beignets. We got them from two little shops in the French Quarter several times while we were there. They were so yummy! I haven’t had them since, they aren’t extremely common up here in the Northeast. I have a recipe for Sour Cream Beignets to share with you, as a member of Kraft Delicious Byte. I haven’t tried making them yet but it looks easy enough so we’re going to try it sometime soon.
Sour Cream Beignets
prep time 25 min
total time 2 hr 45 min
makes 4 doz. or 24 servings, 2 beignets each
Ingredients
- 1 pkg. (1/4 oz.) active dry yeast (not instant)
- 1/4 cup granulated sugar, divided
- 1/4 cup warm water (105°F to 115°F)
- 1 cup milk
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4-1/2 to 5 cups flour, divided
- Oil, for frying
- 3/4 cup powdered sugar
Make It
SPRINKLE yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 min. Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
PLACE dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12×9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
HEAT 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min. Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.
Kraft Kitchens Tips
How to Keep Beignets Warm
Place pan of cooked beignets in a 200ºF oven to keep warm until ready to serve.
Variation
If you don’t have an electric skillet, you can cook the beignets in deep large skillet or saute pan instead. Use a candy thermometer to test the temperature of the oil and adjust the stove-top heat as necessary to keep the oil at a constant 350ºF temperature.
How to Easily Coat Beignets with Powdered Sugar
Use a fine-mesh strainer to sprinkle powdered sugar over beignets.
pat.navymom
Sunday 27th of February 2011
Time for me to seek and find a box of beignet mix ala French Quarter Cafe DuMone (spelling???)