Princess Tiana’s World Famous Beignets
A favorite straight from the Disney parks!
In a medium bowl, combine 2 3/4 cups of flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
In a different large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture.
Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2-inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2-inch squares.
Heat 2 inches of oil in a heavy saucepan on the stovetop until the temperature reaches 325 degrees F (163 degrees C) on a deep-fat thermometer. Check the temperature every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
Carefully drop three dough squares at a time into the hot oil. Fry them for three minutes per side. Use a slotted spoon to transfer the beignets to a wire rack or set atop paper towels to drain. Dust the beignets with confectioners' sugar, and enjoy!
Ingredients
Directions
In a medium bowl, combine 2 3/4 cups of flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
In a different large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture.
Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2-inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2-inch squares.
Heat 2 inches of oil in a heavy saucepan on the stovetop until the temperature reaches 325 degrees F (163 degrees C) on a deep-fat thermometer. Check the temperature every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
Carefully drop three dough squares at a time into the hot oil. Fry them for three minutes per side. Use a slotted spoon to transfer the beignets to a wire rack or set atop paper towels to drain. Dust the beignets with confectioners' sugar, and enjoy!
