FRENCH QUARTER BEIGNETS
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Provided by Dale Tadlock
Categories Bread Yeast Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
- Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
- Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 16.8 g, Cholesterol 9.3 mg, Fat 3.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 106 mg, Sugar 4.8 g
FRENCH MARKET BEIGNETS
Friends that were recently in New Orleans gave me this recipe credited to "Cajun Tours". They said these beignets were delicious. I have not made them but if my friends said they are good then they are!I have no idea how many this recipe makes but it is quite a few
Provided by Bergy
Categories Yeast Breads
Time P1DT3m
Yield 3 dozen or more
Number Of Ingredients 10
Steps:
- Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then stir well to dissolve the yeast When the yeast is dissolved and frothing add sugar, salt& milk.
- Beat the two eggs and add to the bowl.
- Add crisco.
- Stir well and slowly add the 7 cups of flour.
- Stir until the flour is well mixed in and the dough is in a big ball, cover with plastic and place in the fridge overnight Next day rollsmall pieces of dough on a floured board.
- Roll as thin as you can and cut into 2" squares.Make a double slash through the center of each square. This helps the center cook through.
- Fry in 360F oil for about 3 minutes until light brown.
- Shake the beignets in a bag in confectioner's sugar C'est Bon.
Nutrition Facts : Calories 1509.6, Fat 29.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 922.5, Carbohydrate 265.5, Fiber 8.5, Sugar 34.2, Protein 41
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.
FRENCH MARKET BEIGNET DOUGHNUTS
From the Kitchen of Deep South Dish (www.deepsouthdish.com) I just wanted to put this here to keep it safe.
Provided by Peachy326
Categories Breads
Time 45m
Yield 30-40 beignet, 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water and set aside.
- Sift the flour and set aside.
- Pour the boiling water over the shortening and stir until the shortening is melted.
- Preheat deep fryer to 360 degrees Fahrenheit.
- In a large bowl, combine 2 cups of the sifted flour with the sugar and salt, melted shortening, evaporated milk, egg, and yeast mixture.
- Add enough additional flour to form a shaggy dough. The amount of flour is a guesstimate; humidity may cause you to need a touch more or less.
- Turn out onto a lightly floured surface and roll thin - somewhere between 1/4-inch and 1/8-inch thick.
- Using a pizza wheel, cut the dough into 2-inch squares.
- Drop into hot fryer and brown on one side until golden; flip and brown on the other side.
- Remove and drain on paper towels.
- Sprinkle with sifted powdered sugar.
- Serve immediately with a great cup of chicory joe.
Nutrition Facts : Calories 250.3, Fat 4.5, SaturatedFat 1.5, Cholesterol 22.2, Sodium 138.6, Carbohydrate 44.8, Fiber 1.5, Sugar 5.1, Protein 6.9
FRENCH BEIGNETS
These are not exactly the same as the traditional beignets made at Cafe DuMond in New Orleans. When all is said and done that doesn't really matter too much as they are delicious in themselves, no matter what they are. I think of them more as drops of French donuts that are very simple and easy to make. This is the recipe I had tried about 25 years ago and had lost the recipe, but I found it again recently at the Pillsbury website and was really happy about that. The dipping sauce is definitely not traditional, but an added touch of my own that I think really makes these shine. I hope you enjoy them as much as I do.
Provided by PalatablePastime
Categories Breads
Time 45m
Yield 5 dozen, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, stir together the flour, sugar and salt.
- Place water and butter in a saucepan and bring to a boil.
- Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
- Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
- Add the lemon zest and stir to blend.
- Heat enough oil to deep fry to a temp of 375F (at least several inches).
- Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
- Drain beignets on paper towels.
- When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
- Heat jam or jelly until melted using a small saucepan or microwave, stirring occasionally as it melts.
- Serve beignets with melted jam as a dipping sauce.
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- In a large bowl, stir together 3 cups of the flour and the yeast. In a small saucepan, heat and stir evaporated milk, water, granulated sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.
- Add milk mixture to the flour mixture. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.
- Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.
- Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Roll into an 18x12-inch rectangle; cut into thirty six 3x2-inch rectangles. Cover; let rest 20 minutes (dough will not double).
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- In a small bowl, add the dry yeast and the warm milk. Give it a light stir, then let the mixture rest for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy - about 2 minutes.
- Add the yeast mixture, the egg and egg yolk, salt, and vanilla extract. Turn the mixer onto to low to combine.
- While the mixer is running, slowly add the flour in. Mix until you get a smooth dough. Grab the dough and shape it into a smooth round. Place the dough in a large, greased bowl and cover with a sheet of plastic wrap. Let the dough rest in a warm place for approximately 1 hour, until it's slightly expanded in size.
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- In a medium-size bowl, stir together flour, baking powder, baking soda, salt and two tablespoons of sugar.
- In a small bowl, stir together applesauce, sour cream, margarine and vinegar. Stir applesauce mixture into flour mixture. Knead briefly, just until dough comes together. It may be sticky. Turn out onto lightly floured board.
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