Beignets Ii Recipes

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:

• 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:

• Begin by activating the yeast. In the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.
• To the bowl add the 1/4 cup of sugar, salt, egg, and the evaporated milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, and then gradually add the remaining flour until the dough forms into a mass. Turn off the mixer and transfer to floured surface. Add more flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator.
• Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough).
• Preheat the oven to 250 degrees F.
• Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees F. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Remove from the oil a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough. To serve, transfer beignets to a serving platter and dust generously with powdered sugar.

Steps:

• In a bowl of a standing mixer, sprinkle the yeast over the warm water and stir to dissolve. Then add the sugar, eggs, and milk and blend with a paddle attachment. Add half the flour, salt, and shortening and blend well. Add the remaining flour and continue mixing to form a dough. Place the dough on a flour work surface and form into a ball. Place the dough in a greased bowl, and cover with plastic wrap then refrigerate overnight.
• The next day, punch down the dough on a work surface, then cover it with a damp towel, and let it rest for 15 minutes. Then roll the dough into a rectangle 1/4-inch thick. With a pizza cutter, cut into 2-inch squares.
• Heat some oil for deep fat frying to 365 degrees F. Drop in the beignets, 3 or 4 at a time, and fry on both sides until golden brown. They will look like pillows. Drain them on a brown paper bag and dust extremely heavily with powdered sugar.

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.

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!!!!!

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.