Basicbeignets Recipes

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BASIC BEIGNETS



Basic Beignets image

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

1 cup water
1 cup milk
1 large egg
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons sugar
1 pinch nutmeg
4 -6 cups vegetable oil (for frying)
confectioners' sugar

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

BEIGNETS



Beignets image

Provided by Anne Burrell

Time 2h30m

Yield About 2 dozen

Number Of Ingredients 11

3/4 cup lukewarm water
1(.25-ounce) packet active dry yeast
1/2 cup, plus 1 teaspoon sugar
4 cups all-purpose flour
Pinch salt
2 egg yolks
1/2 cup evaporated milk
3 tablespoons melted butter
1 teaspoon vanilla extract
4 to 6 cups peanut or other neutrally-flavored oil, for frying
Powdered sugar, for dusting

Steps:

  • In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
  • In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
  • In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
  • Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
  • In a wide, deep pot, heat the oil to 350 degrees F.
  • Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
  • Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
  • Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
  • Serve hot!!!!!

NEW ORLEANS BEIGNETS



New Orleans Beignets image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' 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.

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.

BEIGNETS RECIPE BY TASTY



Beignets Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar

Provided by Alix Traeger

Categories     Desserts

Time 1h45m

Yield 30 beignets

Number Of Ingredients 10

¾ cup lukewarm water
3 ½ teaspoons active dry yeast
2 large eggs
½ cup whole milk
3 tablespoons unsalted butter, melted
¼ cup granulated sugar, plus 2 tablespoons
4 cups bread flour, plus more for dusting
½ teaspoon kosher salt
8 cups canola oil, for frying, plus more for greasing
powdered sugar, for topping

Steps:

  • Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
  • Add the eggs, milk, melted butter, and sugar, and whisk to combine.
  • In a large bowl, whisk together the flour and salt.
  • Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
  • Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down with your fist, then turn it out onto a lightly floured surface.
  • Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
  • Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
  • Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
  • Dust the beignets with powdered sugar and serve warm.
  • Enjoy!

Nutrition Facts : Calories 592 calories, Carbohydrate 15 grams, Fat 58 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

BEIGNETS



Beignets image

The French might have been the first to deep-fry choux pastry, but it's in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn't happen, you'll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.

Provided by Kay Chun

Categories     brunch, snack, finger foods, pastries, dessert

Time 3h45m

Yield About 3 dozen

Number Of Ingredients 10

1 1/2 teaspoons active dry yeast
1/4 cup/50 grams granulated sugar
3/4 cup/180 milliliters warm water
1/2 cup/120 milliliters whole milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3 1/2 cups/450 grams all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl and deep-frying
Confectioners' sugar, for dusting

Steps:

  • In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
  • Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
  • In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
  • In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners' sugar and serve warm.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 2 grams, TransFat 0 grams

BEIGNETS



Beignets image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

1 package dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1 egg beaten
1 teaspoon vanilla
2 tablespoons melted butter
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour
3 to 4 cups peanuts oil for deep frying
Confectioners sugar, for garnish
Cinnamon sugar, for garnish

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



Beignets image

In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans-style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they're piping hot. That's half the point. The other half is finding yourself covered in white powder after a few bites.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 42 beignets

Number Of Ingredients 9

1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar

Steps:

  • Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
  • Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
  • Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
  • Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BEIGNETS



Beignets image

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

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

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

BEIGNETS



Beignets image

Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar

Provided by Katy Gilhooly

Categories     Dessert

Time 40m

Yield Makes 20

Number Of Ingredients 8

4g fast-action dried yeast
250g strong white bread flour, plus extra for dusting
25g caster sugar
125g evaporated milk
1 medium egg
25g unsalted butter, melted
1.5l rapeseed or vegetable oil, for the bowl and deep-frying
icing sugar, for dusting

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.

Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

BASIC BISCUITS



Basic Biscuits image

This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

Provided by lenihan5

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
  • Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
  • Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
  • Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g

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In the bowl of a stand mixer, whisk together ½ cup (120 grams) boiling water, evaporated milk, melted butter, salt, vanilla, and remaining ¼ cup (50 grams) granulated sugar by hand. Whisk …
From bakefromscratch.com


EASY BEIGNETS | KING ARTHUR BAKING
2008-01-18 Cut the dough into squares (more or less; again, you don't need to be overly fussy). Heat 3/4” of oil to 360°F in a 10” electric frying pan, or 10” skillet set over a burner. An instant …
From kingarthurbaking.com


HOMEMADE BEIGNETS (BAKED NOT FRIED) - GEMMA’S BIGGER BOLDER …
2016-05-05 Instructions. Mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes. In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk together. Add egg …
From biggerbolderbaking.com


EASY NEW ORLEANS-STYLE BEIGNETS RECIPE • MIDGETMOMMA
2021-08-16 Instructions. Thaw out your puff pastry in the refrigerator over night. Heat oil to 350 degrees in a deep sided pan. Open your sheet of puff pastry onto your counter. Using a pizza …
From midgetmomma.com


BA’S BEST BEIGNETS RECIPE | BON APPéTIT
2015-02-13 Whisk sugar, yeast, and 3/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes. Add egg, buttermilk, milk, salt, baking soda, and 2 1/2 cups flour and mix …
From bonappetit.com


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