No need to travel all the way to New Orleans for these tasty treats! You can make them right at home.<br />MAKES ABOUT 12-16 BEIGNETS<br /><br /><br /><br />INGREDIENTS:<br />1/2 cup (125 mL) water, around 110ºF<br />1 1/2 Tbsp (20 mL) sugar <br />2 tsp (10 mL) instant or rapid-rise yeast <br />1 1/2 cups (375 mL) all-purpose flour <br />1/2 tsp (2 mL) salt<br />1 large egg<br />1 Tbsp (15 mL) vegetable oil<br /><br />2 quarts (2L) vegetable oil for frying<br />Icing sugar for dusting<br /><br /><br />Method:<br />Combine water, sugar, and yeast in a large mixing bowl; let sit until foamy. <br /><br />Whisk flour, and salt in a bowl. Whisk eggs and 2 tablespoons of oil into yeast mixture. Add flour mixture and stir together until dough comes together. Cover bowl with plastic wrap and refrigerate until doubled in size, about 1 hour.<br /><br />Place dough on well-floured counter and press into a rough rectangle, flipping to coat with flour. Roll dough into 1⁄4” thick rectangle shape; roughly 12” by 9”. Using pizza wheel, cut dough into 12 -16 square-ish squares.<br /><br />Add enough oil to large Dutch oven to measure about 11/2” deep and over medium-high heat to 350ºF. Place 3 beignets in oil and fry until golden brown, flipping halfway through frying. Total cooking time: about 3 minutes.<br />Maintain oil temperature between 325 and 350 degrees. Using slotted spoon, spider, or tongs, transfer beignets to wire cooling rack over a baking tray. Return oil to 350ºF and repeat with remaining beignets. <br />Dust beignets with icing sugar. Serve immediately.
