6 Serves
70 Mins
In a large mixing bowl, combine the all-purpose flour, sugar, yeast, and a pinch of salt.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
128 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Add the milk, egg, and vanilla extract to the dry ingredients, mixing until a soft, cohesive dough forms.
Knead the dough on a floured surface until smooth, then place it in a bowl and let it rise in a warm place until doubled in size.
Roll the dough out to a half-inch thickness and cut into uniform squares using a sharp knife.
Heat the vegetable oil in a deep pot to 175°C.
Carefully drop the dough squares into the hot oil and fry until golden brown on both sides, then remove with a slotted spoon.
Drain the beignets on paper towels and dust generously with sugar before serving.
3
g50
g10
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