Saw this on William Sonoma website
In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup (6 fl. oz./180 ml.) cold water, the cream, sugar, butter, egg and yeast. Add 3 cups (15 oz./470 g.) of the flour and the salt. With the mixer on medium-low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl. Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6-7 minutes. Shape into a ball.
Lightly butter a large bowl. Add the dough and turn to coat with the butter. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, 1 1/2-2 hours. Or, refrigerate overnight until doubled in size, 8-12 hours; remove from the refrigerator 1 hour before proceeding.
Line 2 baking sheets with parchment paper. Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with flour. Roll out into a large rectangle about 1/4 inch (6 mm.) thick. Using a pizza wheel or a sharp knife, diagonally cut the dough into 2-inch (5-cm.) strips. Cut in the other direction, also in diagonal 2-inch (5-cm.) strips, to create diamond shapes. Transfer to the baking sheets and loosely cover with the plastic wrap. Let stand in a warm spot until the beignets rise slightly, about 15 minutes.
Preheat the oven to 200°F (95°C). Place a wire rack over a rimmed baking sheet. Pour the oil to a depth of at least 3 inches (7.5 cm.) into a deep, heavy saucepan and heat to 350°F (180°C) on a deep-frying thermometer.
Using a metal spatula, carefully lower a few of the beignets into the hot oil, being sure not to crowd the pan. Deep-fry the beignets, turning often, until puffed and golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack to drain. Keep warm in the oven. Repeat until all of the beignets have been fried. Arrange the beignets on a serving plate, generously dust with confectioners’ sugar, and serve at once. Makes about 40 beignets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (17g) | ||
Recipe Makes: 40 Servings | ||
|
||
Calories: 59 | ||
Calories from Fat: 14 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.6g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 32.7mg | 1 % | |
Potassium 20.5mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.1g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.