GERD Friendly New Orleans Beignets
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Learn more →Ingredients
6 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup whole milk, at room temperature
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, softened
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 3 cups all-purpose flour, plus more for dusting
For frying
- 4 cups vegetable oil, for frying
For serving
- 1 cup powdered sugar, for dusting
Instructions
- 1
Combine the warm water and yeast in the bowl of a stand mixer (or a large mixing bowl) and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the sugar, salt, milk, and beaten egg to the yeast mixture and stir to combine. Add the softened butter and 2 cups of the flour. Mix on low speed with the dough hook (or beat with a hand mixer) until a shaggy dough forms, about 1 minute.
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