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Beignets
Yield: 12-15 beignets In a large mixing bowl, combine 2
2 cups self-rising flour cups of self-rising flour and 3
3 tablespoons shortening tablespoons shortening. Mix well
(Crisco) with whisk to incorporate both
¾ cup HOT water ingredients; there should be a few
1 tablespoon sugar lumps. Dissolve 1 tablespoon
1 teaspoon vanilla extract sugar in HOT tap water. Let cool
(optional) before combining with the flour
Vegetable oil for frying and shortening mixture, (optional:
Powdered sugar add 1 teaspoon of vanilla extract)
mix with a fork only to incorporate water and flour mixture. DO NOT OVER MIX. On a clean surface
(counter or cutting board) dust surface with flour so dough will not stick to surface. Roll dough to about
1/4” to 3/4” thickness. Cut into desired shape or size (usually about 2” to 4” squares). Let rest about 10
minutes before frying at 375˚F. Turn when they reach a delicate brown; drain well. Dust with powdered
sugar and serve.
BEST TO SERVE WHEN HOT.
Recipe courtesy of Café Beignet.
CAFÉ BEIGNET
Freshest beignets in town. Breakfast all day, desserts, sandwiches, hot meals. Quaint Royal Street, Bourbon
street courtyard and newest Decatur street location near Jackson Square. Locations feature live music and adult
beverages are available. 334 Royal Street, 311 Bourbon Street and 600 Decatur Street.
CafeBeignet.com
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