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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the Dough. | 2. Mix the flour, sugar and salt in a mixing bowl. Sprinkle the yeast on top, and add the warm milk. Leave a minute or two for the yeast to soften, and then add the butter, egg, vanilla and lemon zest. Mix well to form a soft, sticky dough that is barely firm enough to knead. If necessary, work in a little more flour or milk to achieve this. | 3. Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for five to 10 minutes or until the dough is very smooth. The dough should still be a bit sticky, but it will become easier to handle after it rises. | 4. Allow the Dough to Rise Twice. | 5. Transfer the dough to an oiled bowl, turning once to coat the dough with oil. Cover with a towel, and leave to rise until doubled, an hour or longer. | 6. Punch down the dough and turn it over. Cover, and leave to rise a second time. When the dough is almost doubled, about 45 minutes to an hour, it is ready to shape. | 7. Cut Out Circles. | 8. Roll out the dough to 1/4 inch thick on a lightly floured surface. Cut out rounds (a glass is fine to use), and transfer the rounds to a lightly floured towel. Cover, and let rise until puffy, 30 minutes or longer. | 9. Fry the Beignets. | 10. Heat two or three inches of oil in a pot over medium heat to 360° to 370° F (183° to 187° C). If you don't have a thermometer, test a scrap of dough – if it rises to the top without coloring and the oil bubbles around it, the oil is ready. | 11. Fry the beignets in batches for two to three minutes each, turning several times, until the dough is golden in color. Don't crowd the pot, and monitor the temperature of the oil carefully. If it is too hot, the beignets will brown too quickly and the insides will be undercooked. If the oil is too cold, the beignets will become heavy and greasy. | 12. Allow the cooked beignets to drain on paper towels or in a strainer for several minutes before rolling in granulated sugar or dusting with powdered sugar. | 13. Serving and Freezing. | 14. Serve beignets warm or room temperature. Apricot jam makes a nice accompaniment. | 15. Beignets won't stay fresh for more than a day, but they freeze well and can be reheated directly from the freezer. To reheat, lay the frozen beignets on a baking sheet, and place in a preheated 350° F (175° C) oven for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	teaspoon		-	-	-	-
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	2	tablespoons		148.84	11.6632	7.686	7.9788
butter	1/4	cup		342.0	15.714	10.686	28.8
egg	1		beaten	71.5	0.36	6.28	4.755
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
lemon zest	1	teaspoon	grated	-	-	-	-
vegetable oil				-	-	-	-
sugar			granulated powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.