Sour Cream Beignets

Name: Sour Cream Beignets
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 45
Cuisine: Global
Ingredients: 7 grams pkg. active dry yeast (not instant); 1 teaspoons baking soda; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 946 milliliters flour, divided; 59 milliliters granulated sugar, divided; 237 milliliters milk; 45 servings oil, for frying; 177 milliliters powdered sugar; 1 teaspoons salt; 1 teaspoon vanilla; 59 milliliters warm water (105Â°F to 115Â°F)

Sour Cream Beignets might be just the hor d'oeuvre you are searching for. One serving contains 87 calories, 1g of protein, and 4g of fat. This recipe serves 45. If you have flour, baking soda, oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Sprinkle yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved.

Ingredients you will need

Granulated Sugar

Water

Yeast

Equipment you will use

Bowl

Let stand 5 min.

Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.

Ingredients you will need

Granulated Sugar

Baking Soda

Sour Cream

Vanilla

Dough

All Purpose Flour

Milk

Salt

Equipment you will use

Blender

Bowl

Place dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky.

Ingredients you will need

Dough

All Purpose Flour

Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in warm place 1 hour or until doubled in volume.

Punch down dough; place on sheet of lightly floured parchment paper.

Ingredients you will need

Dough

Punch

Equipment you will use

Baking Paper

Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Knife

Let rise in warm place 1 hour or until doubled in volume.

Heat 1/2 inch oil in electric skillet to 350F. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min.

Ingredients you will need

Dough

Cooking Oil