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4 Serves
115 Mins
In a large mixing bowl, combine flour, yeast, sugar, and warm milk to form a soft dough, then let it proof for 90 minutes until doubled in size.
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MexicanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
144 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
78 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat vegetable oil in a deep-frying pot to 175°C.
Drop spoonfuls of the dough into the hot oil and fry until golden brown, then remove with a slotted spoon.
Drain the beignets on paper towels and season immediately with salt and pepper.
25
g149
g14
g
American
Indian