EASY DROP BEIGNETS
This is a quick recipe for beignets which does not require yeast or rolling and cutting. These are delicious served with chocolate sauce and powdered sugar, cinnamon-sugar, honey, or any other topping that you might use for donuts or waffles.
Provided by BMG
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.
- Pour oil into a deep skillet or pot and heat over medium-high heat. Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 52.3 g, Cholesterol 34.3 mg, Fat 13.2 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 906 mg, Sugar 3.5 g
BASIC BEIGNETS
All of the beignet recipes I have found here on Zaar have yeast in them. This is a recipe we use ALL THE TIME in the south...with no yeast. (Yeast and I don't get along, that is why I bought a bread machine) Light and fluffy!! Just dust with Confectioners sugar and enjoy!
Provided by SkinnyMinnie
Categories Breakfast
Time 25m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Combine the water, milk and etg in a large mixing bowl and mix well.
- Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
- Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
- Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
- Drain on paper towels and sprinkle with confectioners sugar.
Nutrition Facts : Calories 4674.2, Fat 444.7, SaturatedFat 60.3, Cholesterol 110.1, Sodium 2354.6, Carbohydrate 156.5, Fiber 5.1, Sugar 4.8, Protein 26.5
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CLASSIC BEIGNETS RECIPE | KING ARTHUR BAKING
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- Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough., Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk)., Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand.
- Cover and refrigerate overnight, or for up to 2 days., Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here., Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy., Cut the dough into 2" squares., Pour the oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner., Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil.
- They'll sink to the bottom, then after about 5 seconds or so, rise to the top., Fry the beignets for 1 minute, then use a pair of tongs to turn them over.
- Fry for another minute, until the beignets are puffed and golden brown all over., Remove from the oil and drain on paper towels., When the beignets are cool, sprinkle them heavily with confectioners' sugar.
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