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Nutmeg Beignets

From New Orleans' French Quarter coffee houses, beignets are square hole-less fried dough that are airy and delicate. Use a deep saucepan to fry the beignets, leaving at least 3 inches between the oil and the top of the pan. Roll in powdered sugar and serve warm for breakfast, brunch, or dessert.

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  • Yields: 30 beignets
  • Prep: 40 mins
  • Cook: 10 mins
  • Chill: 4 hrs

Nutmeg Beignets



  1. In a large bowl, stir together 1-1/2 cups of the flour, the yeast, and nutmeg. In a small saucepan, heat and stir milk, granulated sugar, the 2 tablespoons shortening, and the salt just until warm (120 degree F to 130 degree F) and shortening is almost melted.
  2. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.
  3. Place dough in a greased bowl; turn once to grease surface. Cover; refrigerate for at least 4 hours or up to 24 hours.
  4. Punch down dough. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Roll into a 15x12-inch rectangle; cut into thirty 3x2-inch rectangles. Cover; let rest for 20 minutes (dough will not double in size).
  5. In a heavy, deep saucepan, heat 3 inches of shortening to 375 degree F. Fry dough rectangles, a few at a time, in deep hot fat about 1 minute or until beignets are golden, turning once. Using a slotted spoon, remove beignets and drain on paper towels. Keep warm in a 300 degree F oven while frying remaining beignets. If desired, sprinkle with powdered sugar. Makes 30 beignets.

Nutrition Facts (Nutmeg Beignets)

    Per serving:
  • 111 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 8 mg chol.,
  • 46 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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