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
NEW ORLEANS BEIGNETS
These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BEIGNETS
Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar
Provided by Katy Gilhooly
Categories Dessert
Time 40m
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BEIGNETS
The French might have been the first to deep-fry choux pastry, but it's in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn't happen, you'll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.
Provided by Kay Chun
Categories brunch, snack, finger foods, pastries, dessert
Time 3h45m
Yield About 3 dozen
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 2 grams, TransFat 0 grams
BEIGNETS RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar
Provided by Alix Traeger
Categories Desserts
Time 1h45m
Yield 30 beignets
Number Of Ingredients 10
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!
Nutrition Facts : Calories 592 calories, Carbohydrate 15 grams, Fat 58 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
BEIGNETS WITH RASPBERRY SAUCE
Provided by Kardea Brown
Time 3h
Yield 20 beignets
Number Of Ingredients 13
Steps:
- For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
- Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
- Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
- For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
- When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
- Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
- Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.
MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
- Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.
More about "brunch beignets recipes"
CLASSIC BEIGNETS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (32)Total Time 9 hrs 25 minsServings 30
- 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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