Beignets Sweet Moroccan Doughnut Recipes

COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)

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.

NEW ORLEANS BEIGNETS

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.

BEIGNETS - SWEET MOROCCAN DOUGHNUT

Steps:

• Make the Dough.
• Mix the flour, sugar and salt in a mixing bowl. Sprinkle the yeast on top, and add the warm milk. Leave a minute or two for the yeast to soften, and then add the butter, egg, vanilla and lemon zest. Mix well to form a soft, sticky dough that is barely firm enough to knead. If necessary, work in a little more flour or milk to achieve this.
• Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for five to 10 minutes or until the dough is very smooth. The dough should still be a bit sticky, but it will become easier to handle after it rises.
• Allow the Dough to Rise Twice.
• Transfer the dough to an oiled bowl, turning once to coat the dough with oil. Cover with a towel, and leave to rise until doubled, an hour or longer.
• Punch down the dough and turn it over. Cover, and leave to rise a second time. When the dough is almost doubled, about 45 minutes to an hour, it is ready to shape.
• Cut Out Circles.
• Roll out the dough to 1/4 inch thick on a lightly floured surface. Cut out rounds (a glass is fine to use), and transfer the rounds to a lightly floured towel. Cover, and let rise until puffy, 30 minutes or longer.
• Fry the Beignets.
• Heat two or three inches of oil in a pot over medium heat to 360° to 370° F (183° to 187° C). If you don't have a thermometer, test a scrap of dough - if it rises to the top without coloring and the oil bubbles around it, the oil is ready.
• Fry the beignets in batches for two to three minutes each, turning several times, until the dough is golden in color. Don't crowd the pot, and monitor the temperature of the oil carefully. If it is too hot, the beignets will brown too quickly and the insides will be undercooked. If the oil is too cold, the beignets will become heavy and greasy.
• Allow the cooked beignets to drain on paper towels or in a strainer for several minutes before rolling in granulated sugar or dusting with powdered sugar.
• Serving and Freezing.
• Serve beignets warm or room temperature. Apricot jam makes a nice accompaniment.
• Beignets won't stay fresh for more than a day, but they freeze well and can be reheated directly from the freezer. To reheat, lay the frozen beignets on a baking sheet, and place in a preheated 350° F (175° C) oven for 10 minutes.

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS

Steps:

• Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
• Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
• Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
• Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
• When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
• When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
• Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
• Serve hot. May dip in sugar or honey or jam if desired.

MARTHA'S BEIGNETS

Steps:

• Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
• Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
• Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.