CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE
These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
- Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
- Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
- In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
- Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
- In a large heavy pot or deep skillet, heat oil to 365 degrees F.
- Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining dough.
- To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 34 g, Cholesterol 124.7 mg, Fat 25.5 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 337.2 mg, Sugar 20 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
CINNAMON-SUGAR BITES
This makes a quick, easy breakfast and tastes just like cinnamon rolls! Easy for kids to make . . . with a little help from mom!
Provided by love2bake
Categories Desserts
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Mix 1 tablespoon white sugar and 1 tablespoon cinnamon together in a bowl.
- Melt butter in a skillet over medium-low heat; add bread cubes to skillet and turn frequently with a spatula to completely coat in butter.
- Reduce heat to low and cook bread cubes in butter until golden brown on all sides, about 5 minutes. Sprinkle cinnamon-sugar mixture over bread, stir to coat, and cook for 1 minute more.
- Remove skillet from heat and sprinkle 1 teaspoon cinnamon and 1 teaspoon white sugar over the bread cubes. Dust cubes with confectioners' sugar.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 51.9 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 4 g, Sodium 532.9 mg, Sugar 9.9 g
CINNAMON AND SUGAR BEIGNETS
I found this recipe in "Out to Brunch - At Mildred Pierce Restaurant" Beignets are a french doughnut without the holes. These are best served while still warm.
Provided by diner524
Categories Yeast Breads
Time 5h25m
Yield 12 beignets, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
- In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
- Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
- Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
- Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
- Note: Also good rolling them in powdered/confectioners sugar.
Nutrition Facts : Calories 581.6, Fat 15.9, SaturatedFat 8.6, Cholesterol 165, Sodium 335.3, Carbohydrate 100.4, Fiber 4.1, Sugar 56.5, Protein 11.8
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 - SWEET MOROCCAN DOUGHNUT
A recipe I found on About.com under the Moroccan food section that I am posting for ZWT. Here is what is stated about the recipe: "Even Morocco has a version of beignets, a French term adopted by many cultures to refer to sweet, yeast risen fried dough. As with most sweet doughs, you want the dough to be quite sticky so that the final product will be nice and light. My kids like beignets flavored with vanilla, but I'm partial to using lemon zest. Try kneading the zest into half the dough and see which you prefer. Allow 2 1/2 hours or more total rising time to the prep and cooking times below. Makes approximately 20 three-inch beignets."
Provided by diner524
Categories Dessert
Time 40m
Yield 20 3 inch beignets, 20 serving(s)
Number Of Ingredients 12
Steps:
- Make the Dough.
- Mix the flour, sugar and salt in a mixing bowl. Sprinkle the yeast on top, and add the warm milk. Leave a minute or two for the yeast to soften, and then add the butter, egg, vanilla and lemon zest. Mix well to form a soft, sticky dough that is barely firm enough to knead. If necessary, work in a little more flour or milk to achieve this.
- Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for five to 10 minutes or until the dough is very smooth. The dough should still be a bit sticky, but it will become easier to handle after it rises.
- Allow the Dough to Rise Twice.
- Transfer the dough to an oiled bowl, turning once to coat the dough with oil. Cover with a towel, and leave to rise until doubled, an hour or longer.
- Punch down the dough and turn it over. Cover, and leave to rise a second time. When the dough is almost doubled, about 45 minutes to an hour, it is ready to shape.
- Cut Out Circles.
- Roll out the dough to 1/4 inch thick on a lightly floured surface. Cut out rounds (a glass is fine to use), and transfer the rounds to a lightly floured towel. Cover, and let rise until puffy, 30 minutes or longer.
- Fry the Beignets.
- Heat two or three inches of oil in a pot over medium heat to 360° to 370° F (183° to 187° C). If you don't have a thermometer, test a scrap of dough - if it rises to the top without coloring and the oil bubbles around it, the oil is ready.
- Fry the beignets in batches for two to three minutes each, turning several times, until the dough is golden in color. Don't crowd the pot, and monitor the temperature of the oil carefully. If it is too hot, the beignets will brown too quickly and the insides will be undercooked. If the oil is too cold, the beignets will become heavy and greasy.
- Allow the cooked beignets to drain on paper towels or in a strainer for several minutes before rolling in granulated sugar or dusting with powdered sugar.
- Serving and Freezing.
- Serve beignets warm or room temperature. Apricot jam makes a nice accompaniment.
- Beignets won't stay fresh for more than a day, but they freeze well and can be reheated directly from the freezer. To reheat, lay the frozen beignets on a baking sheet, and place in a preheated 350° F (175° C) oven for 10 minutes.
Nutrition Facts : Calories 136.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 17.3, Sodium 147.7, Carbohydrate 22.5, Fiber 0.8, Sugar 2.6, Protein 3.6
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
PECAN PRALINE BEIGNETS
Stroll the French Quarter in New Orleans and you are bound to come upon vendors selling the city's famous beinets. The name comes from the French word for "fritter". This version features a batter made with buttery pecans, sweet toffee, vanilla and cinnamon. Toast pecans at 350F for 5-10 minutes on a baking sheet.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 beignets
Number Of Ingredients 12
Steps:
- In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
- Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
- Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
Nutrition Facts : Calories 128.6, Fat 8.9, SaturatedFat 4.5, Cholesterol 70.3, Sodium 62.3, Carbohydrate 9.3, Fiber 0.5, Sugar 2.3, Protein 3.1
SOUR CREAM BEIGNETS
Make and share this Sour Cream Beignets recipe from Food.com.
Provided by Pinay0618
Categories Yeast Breads
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- SPRINKLE yeast and 1 teaspoons granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 minute Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
- PLACE dough on lightly floured surface. Knead 10 minute or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
- PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
- HEAT 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 minute or until each beignet is golden brown on both sides, turning after 1 minute Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.
Nutrition Facts : Calories 134.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.4, Sodium 88.1, Carbohydrate 24.6, Fiber 0.7, Sugar 6.2, Protein 3.1
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#course #cuisine #occasion #healthy #breads #breakfast #french #european #dietary #yeast #taste-mood #sweet
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