| BOURBON STREET BEIGNET PUFFS |
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Makes 2-1/2 Dozen Prep time: 5 minutes Cook time: 20 minutesCRISCO Canola Oil for deep frying 1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup all-purpose flour 1 tablespoon plus 1-1/2 teaspoons sugar 4 eggs (at room temperature) 1-1/2 teaspoons vanilla Confectioners sugar Heat 2 - 3 inches Crisco Canola Oil to 365ºF in deep fryer or deep saucepan. In a medium saucepan, combine water, butter and salt; bring to a boil. Add flour and sugar. Reduce heat to medium and stir until dough is smooth, glossy and comes away from side of pan; remove from heat. Stir 2 minutes to cool slightly. Add eggs one at a time. Beat after each addition until well blended. Beat in vanilla. Drop by teaspoonfuls, a few at a time, into hot oil. Fry several minutes or until deeply golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners’ sugar. Serve warm. |
