New Orleans

Beignets

Pillowy fried squares buried in powdered sugar. Wear black at your own risk.

90 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayNew Orleans style yeasted beignets buried in powdered sugar.

The original

415kcalsame

8 gproteinsame

2 gfibresame

90minutessame

Beignets.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¾ cups

Instant dry yeast2 tsp

Sugar50 g in dough, 60 g for dusting

Evaporated milk¾ cup

Water½ cup, warm

Egg1

Butter2 tbsp, soft

Salt1 tsp

Cooking oil (vegetable oil)for frying (about 1/3 cup absorbed)

5 steps

1Mix the flour, yeast, 50 g sugar and salt. Add the evaporated milk, warm water, egg and butter and knead to a soft dough.
2Rise 1 hour, or chill overnight.
3Roll 1 cm thick and cut into 5 cm squares.
4Fry a few at a time in oil at 180 C until puffed and golden, about 1 minute a side.
5Drain and bury in powdered sugar. Serve hot.

Serve it like this

Pile three on a plate under a snowfall of powdered sugar and serve with milky coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.