Beignets With Pecan Praline Sauce Recipes

NEW ORLEANS-STYLE BEIGNETS

Steps:

• In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
• In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Dust with powdered sugar and serve at once!

BEIGNETS WITH PECAN PRALINE SAUCE

Steps:

• In a small bowl, stir together warm water, sugar, and yeast. Let sit for 10 minutes, until it is bubbly.
• Meanwhile, using the paddle attachment for your mixer, beat an egg on medium speed for 2 minutes.
• Add milk and vanilla to the eggs, and mix well. Then add 2 cups of the flour, and continue mixing until combined.
• Pour in yeast mixture into the egg mixture. Mix on low speed for one minute.
• Add shortening, and continue mixing.
• Add remaining 1 1/2 cups of flour and salt. Exchange the paddle attachment for your dough hook, and knead on low speed for 2 minutes, or until dough is smooth.
• Cover and let the dough rise until doubled in size, about 1 hour.If making at least 2 hours ahead, let dough rise in the refrigerator for up to 24 hours.
• If refrigerated, bring dough out to room temperature 30 minutes before you are ready to cook.Punch dough down and turn onto a well-floured surface. Roll dough into a 1/4-inch thick triangle. Slice into 2-inch by 2-inch squares.
• Fill a wide and deep pan with 4 inches of oil, and heat on medium-high until it reaches 350 degrees.
• Working in batches of 4, fry dough squares until they are puffy and golden brown, 2-3 minutes each side. Using a slotted scoop, transfer to a paper towel lined plate and immediately dust with powdered sugar.
• Check the oil to ensure it has returned to 350 degres, then continue with remaining batches.Serve immediately.
• Place sugars, milk, and butter in a saucepan over medium heat. Once the butter has melted, cook and stir for 5 minutes.
• Remove from heat. Add vanilla and pecans.
• Drizzle over beignets to serve.
• If sauce has cooled and thickened it can be reheated. Add additional milk to thin to desired consistency.

BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

BISCUIT BEIGNETS WITH PRALINE SAUCE

Steps:

• Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.
• In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Use a meat or candy thermometer for this - you don't want to let the oil get over 350 degrees or it will start to smoke. If you see it smoking, remove it from the heat to cool down until you are ready.
• Separate biscuits and cut into fourths. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly.
• Dust generously with powdered sugar and serve immediately with praline sauce.
• http://www.kevinandamanda.com/recipes/appetizer/biscuit-beignets-with-praline-sauce-2.html#_a5y_p=983855

PECAN PRALINE BEIGNETS

Steps:

• In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
• Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
• Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.

PECAN PRALINE SAUCE

Steps:

• In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.