Man Catchin’ Beignets (ben-yays)

I found this recipe in a Daughter of Utah Pioneers cookbook that has recipes from ancestors and from journals that have been handed down and passed around in the last 200 yrs. Beignets are a traditional French doughnut served in New Orleans in the shopping district bakeries.

2 3/4 c. flour
1 Tbsp. dry yeast
1/2 tsp ground nutmeg
1 c. milk
1/3 c. sugar
3/4 tsp salt
1/4 c. oil
1 egg
Fat for frying
Powdered Sugar for dusting
Mix the flour, yeast, and nutmeg.
Warm the milk, sugar, salt, and oil [in the microwave for 1.5 mins].
Mix the milk mixture into the flour mix and add the egg.
Beat for a minute slowly [or on low in a mixer] then beat on high for 3 minutes.
Add enough additional flour [by hand] to make a soft dough. Place in a greased bowl [and let rise for 20-30 mins] turn once. Cover and chill if you need to. When ready, turn dough out on floured surface and knead about 10x and then let rest for 5 minutes. [Roll out and cut into 2-3″ squares, then place them on a greased cookie sheet and let rise for 20 minutes.]
Fry in deep fat, turning once-
Drain and sprinkle with powdered sugar. YIELD: 3 doz.

Comments

  1. Jeanne Anderson June 29, 2015 at 5:42 pm

    Oh, no…I'm soooo in trouble! Do you know about how much flour you add to the mix the 2nd time?

  2. Jeanne Anderson June 29, 2015 at 5:42 pm

    Oh, no…I'm soooo in trouble! Do you know about how much flour you add to the mix the 2nd time?

Comments are closed.