Moroccan Beignets

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2 hours 20 beignets Print RecipeEmail Recipe


4 1⁄2cupplain flour
  lukewarm water
1⁄2ounceyeast (dissolved in a little lukewarm milk)
  oil (for deep frying)


In a mixing bowl, blend flour water to a porn cream consistency. Add the sugar, yeast and salt.

Cover with a clean dish towel and let rise in warm place for 1 to 1 1/2 hours.

Heat oil in a deep fryer. Wet hands, tear out a golf ball size piece of the dough and, using the other hand, punch a hole in the center of the chunk of dough. This must be done quickly.

Drop the beignets into the hot oil and fry until golden brown. Remove with a slotted spoon, drain on kitchen paper, sprinkle with powdered sugar and serve warm.

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