RICOTTA BEIGNETS
I love yeast-risen doughnuts, but I adore this beignet recipe, which takes you from zero to doughnuts in 45 minutes or less. This batter is simple to whip up and it cooks fast. When I make these for a houseful of guests, the aroma is enough to wake everyone up. The beignets disappear just as quickly as they appeared, accompanied by sighs of satisfaction.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 55 beignets
Number Of Ingredients 11
Steps:
- Cover a baking sheet with several layers of paper towels.
- In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk to combine. Add the granulated sugar and orange zest and whisk to combine. Scrape the seeds from the vanilla bean and add the seeds to the bowl (use the pod for vanilla sugar; see Chef's Notes) and whisk to combine. Add the flour, baking powder, and salt and whisk just to combine--do not overmix. The batter can be used immediately or refrigerated overnight (see Chef's Notes).
- In a medium pot, heat about 4 inches of oil over medium heat. You can either attach a deep-fry or candy thermometer to the pot and heat until it reads around 325 degrees F (162 degrees C) or just use a little bit of batter to test the oil temperature: If the batter immediately sizzles and rises to the surface, the oil is ready; if the batter begins to brown immediately, the oil is too hot--remove it from the heat and let it cool somewhat, then try the test again.
- Working in batches so you don't overcrowd the pot, drop tablespoons of dough (I use a No. 60 or 1-tablespoon scoop, but you can just wing it) into the hot oil and fry, turning occasionally, until the beignets are golden brown on both sides, 3 to 4 minutes. Use a slotted spoon or a spider to lift the beignets out of the oil and set them on the paper towels to drain.
- Transfer the warm beignets to a serving platter. Sift powdered sugar generously over them and serve immediately.
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
RICOTTA SWEET POTATO BEIGNETS
I first tasted sheep's milk ricotta cheese at the Old Chatham Sheepherding Company, a delightful dairy farm in Upstate New York where the milk comes from sheep (instead of cows) and the shepherds are llamas (instead of dogs). Sheep's milk is richer, has more calcium and is sweeter than cow's or goat's milk, and it makes wonderful cheese. These fritters have a delicious crisp gold-brown crust and tender insides, like a dessert version of hush puppies. You can use any good-quality ricotta for this recipe, or even a mild fresh goat cheese. It adds moisture and a little richness to the dough, binding the ingredients together without making it wet. Ricotta is the second cooking of whey which makes a light fresh cheese.
Provided by Food Network
Categories dessert
Time 35m
Yield 15 fritters
Number Of Ingredients 10
Steps:
- Make the Beignets: combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
- Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365 degrees F. Working in batches, to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly. Remove from the oil and drain on paper towels or a brown paper bag. Dust with powdered sugar and serve warm. (Make sure to let the oil return to 365 degrees F between batches.)
BUTTERMILK BEIGNETS
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Provided by David Guas
Categories Milk/Cream Dessert Mardi Gras Deep-Fry Buttermilk Sugar Conscious Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher New Orleans
Yield Makes about 4 dozen beignets
Number Of Ingredients 9
Steps:
- Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
- Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
- Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
- Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
- Make ahead:
- The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.
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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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- Prepare ricotta beignets: In a bowl, mix the ricotta, eggs, sugar and lemon until well combined. In a seperate bowl, whisk together the flour, baking powder, and salt. Using a spatula, fold the dry ingredients gently into the ricotta mixture until just combined. Refrigerate the batter while you prepare the lemon-cardamom sugar and lemon glaze.
- Prepare lemon-cardamom sugar: Place the sugar in a bowl and add the zest of one lemon. Using your fingertips, rub the sugar and lemon zest together until very fragrant. Add the cardamom and mix until combined.
- Prepare glaze: In a separate bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and thick. Set aside.
- Line a baking sheet or large plate with paper towels. Using a candy thermometer, heat the oil in a medium (3-4 quart) saucepan over medium-high heat until the temperature reaches 350 degrees Fahrenheit. Remove the beignet batter from the fridge. Using a medium ice-cream or cookie scoop (and a spoon), scoop the beignet and drop the batter gently into the hot frying oil–frying only 2 to 3 beignets at a time (do not crowd the pan, as it will cause the frying oil temperature to drop quickly).
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