Breakfast Beignets

Yes, another food post, but this needs to be blogged about. I hate the smell of frying food in the house, and that's a good thing. Otherwise, I'd be making fried foods A LOT more, and I would probably weigh A LOT more! But once in awhile I get a longing for something fried. This morning it was Beignets, also known as French Doughnuts. Usually they're made out of a yeast batter, but I also like them yeast free, using a cream puff batter (choux pastry). Natalie loved them. She had a plate full before leaving for seminary. Skip even woke up and had a couple as well. I'll try not to eat the rest before I leave for work.



Easy Yeast Free Beignets

½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Oil for deep frying
3 tablespoons confectioners’ sugar

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.

Makes about 30 small beignets.