Frenchbeignets 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:

• 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.

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 in a food processor, or the old fashioned way, by hand).
• Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
• Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
• When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
• Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
• Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
• 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-inch thick.
• With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
• Now cut into diamond shapes by making diagonal cuts in the opposite direction.
• Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
• When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
• Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
• When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
• Remove to paper towel lined plates to drain.
• Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
• Best served with Cafe au Lait. Enjoy!

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:

• Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
• Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
• Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
• Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
• Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

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.