Red, White and Blue series: French Quarter Beignets

A friend made this and I thought fried dough were an Asian thing. Boy, was I wrong! I found out it was French as well. My guess is there is probably a fried dough recipe in about every culture. The French Quarter Beignets (isn’t that a nice name?) recipe here is from Paula Deen. The photos show how my friend made the beignets.

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Preparing the dough

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Breaking the dough into smaller pieces and rolling them out

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Testing the temperature of the oil with a small piece of dough

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Cutting the dough to size

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The smaller pieces were for testing the oil temperature.

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Frying the dough. They rose nicely.

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Draining the extra oil off onto paper towels

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Putting the beignets into a paper bag with sugar and shaking the bag to evenly coat the beignets. Close the bag before giving it a good shake while the beignets are still warm hot so that the sugar will stick nicely to the beignets.

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We tore a piece of beignet which was coated with cinnamon sugar to show that the inside was hollow.

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Powdered sugar coated beignets

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Cinnamon sugar coated beignets

I asked for smaller pieces of beignets to be made and we tried some. The smaller pieces tasted more chewy as there was slightly more dough in them and I did not feel like I had had too much carbohydrate after eating them.

That girl is an awesome baker and cook as well!

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