Quick New Orleans Beignets 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:

• Flatten and stretch each roll slightly.
• Pour oil to the depth of 2 inches in fry pan; heat to 375°F.
• Fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. Drain on the paper towels.
• Sprinkle with powdered sugar.
• Serve immediately.

Steps:

• In 2-quart saucepan over medium heat, heat water, butter, sugar and salt until butter melts and mixture boils.
• Remove pan from heat and add flour all at once. With wooden spoon, vigorously stir until the ingredients are thoroughly combined and mixture leaves side of pan and forms a ball.
• Add eggs, one at a time, beating thoroughly after each addition until the mixture is smooth and glossy. Add vanilla.
• Meanwhile, in another 2-quart saucepan over medium heat, heat about 1 1/2 inches salad oil to 375°F Drop heaping teaspoonfuls of dough into hot oil and fry beignets, a few at a time, until golden brown. Drain on paper towels; keep warm.
• To serve: Sprinkle beignets lightly with some confectioners' sugar, or serve with cinnamon and maple syrup mixture poured over beignets.

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.

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.