Oven-Baked Beignets

Oven-Baked Beignets

Beignets — French for "fritters" — first appeared in our pages in 1969, but the puffed, powdered donut has been a New Orleans breakfast basic since the 1800s. Although the custom in the Crescent City is deep-frying, we call for baking, which saves time and calories. The easy espresso-chocolate dipping sauce gives the pillow-shaped pastries a caffeinated, Creole kick

 

Ingredients

 

Beignets

• 1/4 cup(s) warm water (105° to 115°)
• 1 package(s) quick-rising active dry yeast
• 1/4 cup(s) granulated sugar
  
• 3 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 4 tablespoon(s) cold butter or margarine, cut up
• 3/4 cup(s) low-fat buttermilk
• 1 large egg
• 1/4 cup(s) confectioners' sugar

 

Café au Lait Dip

• 1/3 cup(s) granulated sugar
  
• 2 tablespoon(s) instant espresso powder
• 1 teaspoon(s) instant espresso powder
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) cornstarch
• 2 cup(s) whole milk
  
• 1 1/2 ounce(s) unsweetened chocolate, finely chopped

 

Posted by:Georgie

 

 

Credit:goodhousekeeping.com