Net wt 21.5 oz (1 lb 5.5 oz) 610 g. Makes 24 to 30 beignets.
Late nights on Bourbon Street end with warm beignets and a cloud of powdered sugar. This mix brings that moment home. Whisk in a few fresh ingredients, let the dough rest, then roll, cut and fry until puffed and golden. A warm hint of nutmeg makes every bite taste like the French Quarter.
A packet of powdered sugar comes with every order, packed separately next to the pouch, so you have everything you need for that classic snowy finish.
Soft, pillowy dough with a hint of nutmeg
Ready to fry in about 30 minutes
Powdered sugar packet included for dusting
Great for brunch, date night or a crowd
1 cup warm whole milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
Oil for frying
Mix the wet ingredients. In a large bowl, whisk the warm milk, egg, melted butter and vanilla.
Make the dough. Stir in the entire pouch until a soft dough forms. If it feels stiff, add milk 1 tablespoon at a time. Cover and let rest 10 minutes.
Roll and cut. On a floured surface, roll the dough ¼ to ½ inch thick. Cut into 2 inch squares.
Fry. Heat 2 to 3 inches of oil to 350°F. Fry a few at a time, 1 to 2 minutes per side, until puffed and golden.
Dust and serve. Drain on paper towels. While warm, dust generously with the included powdered sugar. Or go New Orleans style: drop a few warm beignets into a paper bag with the powdered sugar, fold the top closed and shake until they're snowy white. Serve right away.
Use a thermometer. Keep the oil at 350°F. If it runs hotter, beignets brown before the center cooks.
Fry one test beignet first. It should puff and turn golden in 1 to 2 minutes per side. Adjust the heat if it browns faster.
Don't crowd the pot. Frying 3 or 4 at a time keeps the oil temperature steady.
Dusting or shaking? A fine mesh strainer gives an even dusting. The paper bag shake is the classic New Orleans way and coats every side.
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, nonfat dry milk (nonfat milk, vitamin A palmitate, vitamin D3), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), salt, nutmeg.
Powdered sugar packet: Sugar, cornstarch.
Contains: Wheat, Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 21.5 oz (1 lb 5.5 oz) 610 g. Makes 24 to 30 beignets.
Late nights on Bourbon Street end with warm beignets and a cloud of powdered sugar. This mix brings that moment home. Whisk in a few fresh ingredients, let the dough rest, then roll, cut and fry until puffed and golden. A warm hint of nutmeg makes every bite taste like the French Quarter.
A packet of powdered sugar comes with every order, packed separately next to the pouch, so you have everything you need for that classic snowy finish.
Soft, pillowy dough with a hint of nutmeg
Ready to fry in about 30 minutes
Powdered sugar packet included for dusting
Great for brunch, date night or a crowd
1 cup warm whole milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
Oil for frying
Mix the wet ingredients. In a large bowl, whisk the warm milk, egg, melted butter and vanilla.
Make the dough. Stir in the entire pouch until a soft dough forms. If it feels stiff, add milk 1 tablespoon at a time. Cover and let rest 10 minutes.
Roll and cut. On a floured surface, roll the dough ¼ to ½ inch thick. Cut into 2 inch squares.
Fry. Heat 2 to 3 inches of oil to 350°F. Fry a few at a time, 1 to 2 minutes per side, until puffed and golden.
Dust and serve. Drain on paper towels. While warm, dust generously with the included powdered sugar. Or go New Orleans style: drop a few warm beignets into a paper bag with the powdered sugar, fold the top closed and shake until they're snowy white. Serve right away.
Use a thermometer. Keep the oil at 350°F. If it runs hotter, beignets brown before the center cooks.
Fry one test beignet first. It should puff and turn golden in 1 to 2 minutes per side. Adjust the heat if it browns faster.
Don't crowd the pot. Frying 3 or 4 at a time keeps the oil temperature steady.
Dusting or shaking? A fine mesh strainer gives an even dusting. The paper bag shake is the classic New Orleans way and coats every side.
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, nonfat dry milk (nonfat milk, vitamin A palmitate, vitamin D3), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), salt, nutmeg.
Powdered sugar packet: Sugar, cornstarch.
Contains: Wheat, Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
