Beignet Twists Recipes

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.

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

Steps:

• Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
• Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
• Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
• Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

Steps:

• In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours.
• In a large electric fryer, preheat the oil to 360 degrees F.
• Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares.
• In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar.

Steps:

• In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
• Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
• In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
• In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners' sugar and serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Steps:

• Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
• Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
• Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.

Steps:

• Combine the yeast, water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this the old fashioned way, by hand). Allow mixture to sit until frothy, about 5 minutes; add the salt, egg, and evaporated milk. Mix on low speed, then add the cornbread mix and half of the flour until it starts to come together; add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• Sprinkle remaining flour onto a surface and turn the dough out, kneading until the dough is no longer sticky. Place the dough into a large oiled bowl, loosely cover and allow to rise in a warm place until doubled in bulk or about one hour.
• While the dough rises, make the honey butter by whipping together the softened butter, honey, cinnamon and cayenne pepper until blended. Set aside until ready to serve.
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut or pizza cutter, cut dough into 2" diamonds shapes. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.
• Meanwhile, heat 2-3 inches of vegetable oil in a large heavy bottomed saucepan or Dutch Oven (can use a deep fryer) to 350-360 degrees. Place 4-5 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over and cook second side. Remove to paper towel lined plates to drain. Serve hot topped with powdered sugar. Makes about 2 dozen.

Steps:

• Combine first 8 ingredients in medium bowl; add 1 tablespoon oil and whisk to blend. Add flour 1/2 cup at a time, mixing until very thick dough forms; scrape out onto lightly floured surface. Knead until no longer sticky, about 3 minutes. Roll out dough to 10x12-inch rectangle. Cut lengthwise into 3 strips, then crosswise into 3/4-inch-wide strips.
• Pour oil into large saucepan to depth of 1 inch. Heat oil to 350°F. Working in batches, twist each strip of dough several times and drop into oil. Fry until golden, turning occasionally, about 2 minutes. Using slotted spoon, transfer beignets to paper towels and drain. Sift powdered sugar over. Serve warm or at room temperature. (Can be made 2 days ahead. Store airtight at room temperature.)