Beignets (French doughnuts)


1/2 Cup butter
1 cup hot water
1 cup flour, sifted
A good pinch of salt
4 eggs
Powdered sugar
Oil for deep frying
1 cup sifted flour
A good pinch of salt


Drop 1/2 cup of butter and a good pinch of salt into a skillet containing 1 cup of hot water.
Bring to a boil and add 1 cup of sifted flour.
Stir and cook thoroughly until it comes together and pulls away from the skillet.
Turn off heat and add 4 eggs.
You must beat after each egg you put in.
Now the dough is ready to drop into deep fat, which should have been raised to 375 degrees.
As the beignets brown, they will turn over by themselves.
Have some heavy brown paper laid out and dip them out and onto the paper as they are ready.
Drain well and immediately sprinkle with powdered sugar.
They must be served right away, usually with a castor of sugar on the table so that more can be added as your guests turn them over.

Note: Goes well with coffee.