We know we're a day late and beignet short. Fat Tuesday was yesterday. But, really, you can make them anytime. They're easier than doughnuts and so, so good.
Beignets are traditionally fashioned into rectangles. We're lazy though, and shaping them with a round cookie cutter was easier than using a knife.
So, here you have our circular, yeast-free, knead-free, egg-free beignets. Inspired by the cookbook Bakin' Without Eggs. And you won't miss the squareness, yeast, kneading or eggs. At all. Golden on the outside and soft on the inside with a dash of cinnamon and tiny tang of lemon.
Here's what you need and how you do it
2 cups all-purpose flour (+ maybe a little more to get correct consistency)
1/3 cup sugar
3-1/2 Tablespoons baking powder
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cup milk (or soy or rice milk)
1-1/2 Tablespoons fresh lemon juice
2 Tablespoons vegetable oil + a crapload more for frying
Start your oil early as it takes a long time to heat. Pour about 3 inches into large pan and, if you have one, use a candy thermometer to get the oil up to 375 degrees. If not, heat oil for a while on medium-high heat. Test temperature by dropping in a piece of cubed bread. When it browns in 50 seconds, oil is ready for frying.
Mix all other ingredients except the powdered sugar.
Roll onto floured surface and cut into desired shapes. You can also just make these into balls and fry that way, but we prefer the slightly more refined look of the cut-outs.
When oil is hot enough, drop dough in, about three at a time. Turn with a slotted spoon, frying for about three minutes.
When beignets are golden, remove from oil and set on paper towels to drain.
Dust with powdered sugar and serve.
For a printable version of this recipe, click here.