Source: CanolaInfo Test Kitchen | Category: Deep-Frying, Dessert

Beignets

Canola oil is a great choice for high heat cooking. Canola oil has one of the highest smoke points of all commonly used vegetable oil at 468 °F (242 °C).

Beignets

Ingredients

  • 2 tsp granulated sugar 10 mL
  • 1/4 cup warm water 60 mL
  • 1 1/2 Tbsp active yeast 20 mL
  • 1/2 cup hot water 125 mL
  • 2 Tbsp canola oil 30 mL
  • 1/4 cup granulated sugar 60 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup evaporated milk 125 mL
  • 1 egg, beaten
  • 3 1/2 cups all purpose 875 mL
  • canola oil for deep frying
  • icing sugar or colored sugar

Instructions

  • 1. In small bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • 2. In large mixing bowl, combine hot water, canola oil, sugar, salt and evaporated milk. Stir to dissolve sugar. Add dissolved yeast and egg. Stir in 2 cups (500 mL) flour and beat until smooth. Add remaining flour to make soft dough. Chill for up to 24 hours in refrigerator.
  • 3. Roll out to 1/8 inch (3 mm) on floured surface, cut into 2 inch (5 cm) squares. Heat oil to 375 °F (190 °C). Fry 3 or 4 beignets at a time for 2 to 3 minutes per side or until each side puffs out and is golden brown. Drain on paper towels and sprinkle with icing sugar or colored sugar. Serve warm.

Yield

2 1/2 dozen

serving size

1 beignet

nutritional analysis

Per Serving

Calories190
Total Fat14 g
Saturated Fat1 g
Cholesterol5 mg
Carbohydrates15 g
Fiber0 g
Protein2 g
Sodium45 mg