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Powder puff beignets

Beignets have been cooked in New Orleans since the French colonised the Louisiana area in the 18th century. They're the official state doughnut. True story.

You'll need

6 gm (2 tsp) dried yeast 55 gm (¼ cup) caster sugar 2 tbsp lard 60 ml (¼ cup) each milk and pouring cream 1 egg 560 gm (3¾ cups) plain flour For deep-frying: vegetable oil For dusting: pure icing sugar, sieved


  • 01
  • Combine yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (8-10 minutes).
  • 02
  • Combine sugar, lard and ½ tsp salt in a large bowl, add milk, cream and 125ml boiling water and stand until lukewarm. Add yeast mixture and egg, whisk to combine. Sieve over flour, mix to a dough, turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Heat oil in a deep saucepan to 180C. Divide dough in thirds, roll out each piece to 3mm thick, then cut into rough 5cm diamonds. Deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust generously with icing sugar and serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2011

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