Louisiana Cooking With a Change of Heart | LPB
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Tuesday, August 21, 2018
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A Taste of Louisiana with Chef John Folse

Prep Time:
30 Minutes • 35 Beignets

The Ingredients:
1 package dry yeast (dissolved in 4 tbsp. water)
oil for deep-frying
3-1/2 cups flour
1 tsp. Salt
1/4 cup sugar
1-1/4 cups milk
3 eggs, beaten
l/4 cup melted butter
1 cup powdered sugar

The Method:
Dissolve yeast in four tablespoons of warm water or according to package directions. Set aside. Using a homestyle deep fryer, such as the Fry Daddy®, heat oil according to manufacturer's instructions. In a large mixing bowl, combine flour, salt and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs and butter. Continue to blend until smooth beignet dough is formed. Place dough in a metal bowl, cover with a towel and allow to rise for one hour. Remove to a well floured surface and roll out to one quarter inch thickness. Cut into rectangular shapes, two by three inches, and return to lightly floured pan. Cover with a towel and allow dough to rise. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar. Enjoy beignets with a cup of Louisiana cafe au lait.

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