Boudin-stuffed Beignets Recipe

Prepare Dough

In a large mixing bowl, combine flour, granulated sugar, yeast, and salt. In a small saucepan, heat the milk and butter until warm (not hot). Add to the dry ingredients along with the egg. Mix until a dough forms.

Knead Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling

While the dough is rising, cook the boudin sausage in a skillet over medium heat until heated through. Allow to cool slightly, then chop into small pieces.

Shape Beignets

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Cut into squares (about 3x3 inches) and place a small spoonful of the boudin filling in the center of each square. Fold the corners over the filling and pinch to seal.

Fry Beignets

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the beignets in batches for about 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.

Serve

Dust the hot beignets with powdered sugar and serve with maple syrup for dipping.