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
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
BEIGNETS
Steps:
- In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.
BEIGNETS
Provided by Anne Burrell
Time 2h30m
Yield About 2 dozen
Number Of Ingredients 11
Steps:
- In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
- In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
- In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
- Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
- In a wide, deep pot, heat the oil to 350 degrees F.
- Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
- Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot!!!!!
BEIGNETS
Provided by John Besh
Yield Makes 30
Number Of Ingredients 9
Steps:
- 1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
- 2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla. Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula. Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6-8 hours.
- 3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
- 4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.
QUICK NEW ORLEANS BEIGNETS
These are so easy and quick--the most time is the thawing time for the dough. It's a close call to the real thing.
Provided by southern chef in lo
Categories Dessert
Time 2h2m
Yield 21 beignets
Number Of Ingredients 3
Steps:
- Flatten and stretch each roll slightly.
- Pour oil to the depth of 2 inches in fry pan; heat to 375°F.
- Fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. Drain on the paper towels.
- Sprinkle with powdered sugar.
- Serve immediately.
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