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These sweet French doughnuts are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as New Orleans Beignets in Best of Country Breads , p102
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Reviewed on May. 24, 2011 by irishdancing96
It has such a delightful southern taste! And fun to make too!
Reviewed on Mar. 18, 2011 by Barbie66
So wonderful!!!! I've made them twice! I put the powdered sugar in a large zip lock back and threw the warm Beignet in and shook them around!!! They did not last!!
Reviewed on Feb. 24, 2011 by Stacey4
I made these for breakfast this morning. They were not quite what I expected. I expected them to taste more like the funnel cakes I buy at the county fair, but they were still very good. They were really easy and everyone like them.
Reviewed on Mar. 16, 2010 by racuruk
YUMMY! When I'm strapped for time, I just pop open a can of biscuits, cut them in half, fry them, add the powdered sugar and laissez bon temps roule! (Let the God Times Roll)
YUMMY!
When I'm strapped for time, I just pop open a can of biscuits, cut them in half, fry them, add the powdered sugar and laissez bon temps roule! (Let the God Times Roll)
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