by Pallavi Purani

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM# 38

Print Recipe
Beignet #BM38
I have been fascinated by Bignet's ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.
Course appetizer
Prep Time 120 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Course appetizer
Prep Time 120 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Instructions
  1. In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
  2. Now add butter and mix it in the flour.
  3. Add the yogurt next.
  4. We need to make a soft dough.
  5. Now add water as need be.
  6. The dough will be little sticky, but we need to knead it until it all comes together properly.
  7. Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
  8. It shall be fermented till then, roll it out and cut shapes that you desire.
  9. Fry them in the hot oil  (on a medium high heat) until they get an even color.
  10. Take them out on a paper towel.
  11. Serve with a generous amount of dusting of icing sugar on top.


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