Saturday, February 16, 2013


Beignets are from French cuisine.its called square doughnuts too., I came to know about them from a TV show,n just hooked to them  .They were simple to make and end result was surprisingly light and fluffy.Its dough is similar to Chaux pastries,its just that beignets are deep-fried instead of baking.
Generally it is made in bigger size,but i tried bit size like we make our khurma/shakkar-para,actually we can call these french khurma too  !

As its visible from above picture how light they were,its like air pocket or something,which comes as surprise  for person who take first bite of it .It take very few time to prepare if you have dough ready..So,I recommend it to make and serve just at the time of serving otherwise it will loose its upper crust and become soggy.
I tried whole wheat version too,which turned out equally delish ..just in this case you need to use extra water/milk.

(20 pieces)

1.5 Cup All purpose Flour
1/2 tsp Yeast
2 tbsp Sugar
1 tbsp Butter
1/4 Cup + 2 tbsp Water
4 tbsp Evaporated Milk
1/2 Egg
1/8 Salt
Oil for Frying
2 tbsp Powdered Sugar

  • Soak yeast in 2 tbsp luke warm water for 10 minutes.
  • Boil remaining water with butter,salt and sugar.Mix in evaporated milk in it.Let it come to room temperature. Now mix this with yeast water.
  • Take flour in a bowl.Make soft dough using above liquid.
  • Add egg in the dough and mix with spatula until well incorporated.It will be sticky dough.
  • Wrap the dough in plastic and Keep in fridge for a hour.
  • Take a dough of big ball size and roll it into 1/4 inch thickness.
  • Cut into small square.
  • Heat oil on high heat.Carefully slide square in hot oil 3-4 at a time.
  • It will puff-up and come on top floating.
  • Fry both side till turns golden brown in color.
  • place them in paper bag and shake them with powdered sugar.Serve hot.

# Make sure oil is hot otherwise square will not puff up.
## You can store the dough in fridge and make some when ever needed.
### You can replace all purpose flour to whole wheat.

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