20 September, 2020
Cinnamon Sugar Beignets
Beignet (pronounced Ben-yay) is basically the French word for doughnut. Traditionally they are drowned in powdered sugar but since it’s fall I was in the mood for a bit more spice. So I’ve coated these in a cinnamon sugar mixture and they were fantastic. Beignets are great anytime of the day, but I like them as a quick and easy dessert.
Ingredients:
- 1 can of Crescent Dough
- 1 cup granulated sugar
- 1 teaspoon cinnamon
Unroll the crescent dough and pinch seams together. Beignets are usually square but I like to cut the crescent dough into small triangles. But if your feeling overzealous you can get really creative with cookie cutters.
Drop them in hot oil in small batches, because they cook in under 2 minutes. Keep a close eye on them, you’ll want to flip them over after 30 – 45 seconds, and then remove to drain on paper towels. Once they have all been fried roll them in the Cinnamon Sugar mixture. I like to put the Cinnamon and Sugar into a gallon sized zip-lock bag and shake the Beignets to coat them. Serve warm.
