BUTTERMILK BEER BEIGNETS
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Provided by Nguyen Tran
Categories HarperCollins Bread Beer Buttermilk Side Fry
Yield 2-4 servings
Number Of Ingredients 7
Steps:
- Combine flour, cornstarch, salt, sugar, and baking powder in a large mixing bowl. Mix well.
- Pour in buttermilk, then pour in beer. Gently fold in with a baking spatula. DO NOT WHISK. A whisk will introduce too much air into the dough, which will make the beignets too tough.
- The temperature of the batter is important! Refrigerate 30 minutes before frying. The beignet will come out more airy and less dense if the batter is, as Foreigner reminds us, "cold as ice."
- When the beignets are ready to fry, bring a pot of oil up to 350°F over medium-high heat. Scoop up the dough with an ice cream scoop, drop in the pot of oil, and fry for about 4 1/2 to 5 minutes, constantly turning until the dough is a light golden brown.
- To sure the beignets are cooked through, stick them with a long skewer. The skewer should be clean when you remove it. If it's not, continue to fry.
- Remove and shake off excess oil, then set aside.
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.
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
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- In a large mixing bowl, combine the flour, cornstarch, salt, sugar and baking powder. Pour in the buttermilk, then the beer. Gently fold using a spatula, careful not to whisk (a whisk will introduce too much air into the dough, which will make the beignets tough).
- Set the batter aside for at least an hour to give the liquids time to mix and react for the fluffiest beignets. Then refrigerate the batter for 30 minutes before frying (when chilled, the beignets come out more airy and less dense).
- Bring a pot of cooking oil to 350 degrees over medium-high heat. Use an ice cream scoop to portion the dough, dipping each portion in the oil. Fry until the dough is a light golden brown 4 ½ to 5 minutes. To make sure the beignets are cooked through, stick them with a long skewer. If the beignets are ready, the skewer will come out clean; if not, continue to fry.
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