Sour Cream Beignets

4.6
(5) 3 Reviews
Prep Time
25
min.
Total Time
2
hr.
45
min.
Servings

4 doz. or 24 servings, 2 beignets each

Oh, yes, you can make tender, golden-brown Sour Cream Beignets from scratch. We'll walk you through it, step by step.

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What You Need

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Make It

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  • Sprinkle yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 min. Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
  • Place dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
  • Punch down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
  • Heat 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min. Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.

How to Keep Beignets Warm

Place pan of cooked beignets in a 200ºF oven to keep warm until ready to serve.

Variation

If you don't have an electric skillet, you can cook the beignets in deep large skillet or saute pan instead. Use a candy thermometer to test the temperature of the oil and adjust the stove-top heat as necessary to keep the oil at a constant 350ºF temperature.

How to Easily Coat Beignets with Powdered Sugar

Use a fine-mesh strainer to sprinkle powdered sugar over beignets.

Servings

  • 4 doz. or 24 servings, 2 beignets each

Nutritional Information

Serving Size 4 doz. or 24 servings, 2 beignets each
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 10mg
Sodium 85mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 7g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • thetribalelder | Fri, Mar 1 2013 6:29 PM

    This is a great recipe for making doughnuts. I made jelly doughnuts with this recipe. I just formed the dough into small, flattened balls about 1/2 the size of a doughnut before letting them rise. After frying them I covered them with sugar and used a piping bag with a long tip to fill them with strawberry jelly. SOOOO GOOOOD!! They tasted just like the ones you buy at the doughnut shop.

  • food_lover2000 | Sun, Jun 10 2012 8:32 PM

    AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • CakeFreak90 | Tue, May 22 2012 1:39 PM

    Lovely and almost as good as the French Market

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