Name: Beignets recipe by Nasima Singh at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 2 Cups / 250 Gms - Maida; 1 Tsp - Instant Yeast (if using Active Dry, the same quantity can be used); 2 No.s Eggs; 15 Gms - Sugar (and some more powdered sugar for dusting later); 15 ml - 15 ml - Warm water (if using Active Dry yeast, else room temperature water can be added); 15 ml - Milk (room temperature); 30 Gms - Softened Butter (not melted) - I used Amul butter; 30 ml - Condensed milk

ABOUT Beignets RECIPE

I was keen to participate in this Go Global contest and was scouting for recipe to try out, this is when I came across a recipe for an event in another group. I made these last night to upload the pictures in the group event, where all the participating members have to bake the same dish. Thanks to the original poster of this recipe Ponnanna Mayanamada, the recipe came out so well and everyone at home, especially the kids loved it.

Ingredients Serving: 4

2 Cups / 250 Gms - Maida
1 Tsp - Instant Yeast (if using Active Dry, the same quantity can be used)
2 No.s Eggs
15 Gms - Sugar (and some more powdered sugar for dusting later)
15 ml - 15 ml - Warm water (if using Active Dry yeast, else room temperature water can be added)
15 ml - Milk (room temperature)
30 Gms - Softened Butter (not melted) - I used Amul butter
30 ml - Condensed milk

Instructions

Dissolve pinch of sugar in water and mix yeast in it (Follow this step only if using active dry yeast. I used instant yeast, so skipped this step)
Mix rest of sugar, milk, condensed milk, eggs and whisk well in a mixing bowl. If using instant yeast, then mix the water and the entire quantity of 15gms of sugar
Now add softened butter to the flour and mix well
Make a well in flour and add the egg mixture and yeast and bring it all together.
Do not knead the dough more than a minute. You just have to make a mass and bring it all together.
Make a ball and leave the dough in a lightly greased bowl for 2 hours. By this time it should double in size
Transfer the dough to a lightly dusted surface and gently roll it flat to about ¼ of an inch in thickness.
Cut it into small rectangles using a pizza cutter / knife and rest for about 5 to 10 minutes
Option – 1: Deep frying, Original recipe- Café du monde style. Now deep fry them in cotton seed oil / other oil on medium heat until golden.
Dust them with icing sugar and can be eaten with fruit preserve / marmalade etc.
Option – 2: Baking Cut it into small rectangles using a pizza cutter / knife and rest for about 5 to 10 minutes on a baking tray lined with parchment paper and lightly dusted.
Bake them in a preheated oven at 225° C for about 5 minute or until golden
Baste them with butter
Note: for eggless version, 2 eggs can be replaced with about 70-80 ml milk as per Ponnanna. I have not tried the eggless version though

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