Beignets Au New Orleans

6 cups plain flour
2 teaspoons salt
1 teaspoon vanilla extract
4 tablespoons margarine
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 cups milk, scalded
2 packages yeast
2 eggs
Peanut oil for frying
Powdered sugar

Utensils: mixing bowl, Fry Daddy

Mix flour, salt, vanilla and set aside. Place margarine and sugar in large mixing bowl. Heat milk. Do not boil. Stir often and do not scorch. Mix heated milk over sugar and margarine and stir until melted. Cool to temperature needed to activate yeast. Add yeast and dissolve. Add milk mixture and flour mixture to form batter. Add eggs and beat thoroughly. Cover with warm, damp towel and set in warm place. Dough should double in bulk in one hour. Punch and knead gently. Roll dough out on floured surface to quarter-inch thickness. Cut into 2 x 2 inch squares. Let rise once again (half-hour to one hour). Fry in oil at 380F. turning only once. Drain and dust with powdered sugar. Serve warm.

Serves 8

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Cajun Country -- New Iberia, Louisiana