Easy Recipes

Food that comforted us as kids...
and reminds us of home !

BEIGNET and SOPAPILLA

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  • Complexity: very easy
BEIGNET and SOPAPILLA

Ingredients

  • 1 package of Calhoun Bend Mill's Beignet & Sopapilla Mix
  • 1/3 Cup + 1 teaspoon WARM water.
  • Cooking oil.

Directions

    1. COMBINE mix with water; stir vigorously until mix forms dough.
    2. KNEAD dough (using hands) 5-7 minutes, until smooth and elastic, adding flour as needed. Place dough in a bowl.
    3. COVER with a warm damp cloth, let rise in a warm place 30-40 minutes.
    4. ROLL dough on lightly floured surface until about 1/4” thick. Cut into 2” squares with a knife or pizza cutter.
    5. FRY in 375˚F oil (a few squares at a time) approximately 1 minute per side. Remove and drain on absorbent paper. Serve IMMEDIATELY.

     

    SERVE HOT WITH:

    Honey, powdered sugar, butter, cinnamon-sugar, syrup, jam, jelly, or molasses.

     

    TASTY VARIATIONS:

    • For New Orleans Style Beignets (French style Donuts) sprinkle with
       Confectioners’ Sugar.

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