MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
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.
CINNAMON AND SUGAR BEIGNETS
I found this recipe in "Out to Brunch - At Mildred Pierce Restaurant" Beignets are a french doughnut without the holes. These are best served while still warm.
Provided by diner524
Categories Yeast Breads
Time 5h25m
Yield 12 beignets, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
- In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
- Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
- Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
- Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
- Note: Also good rolling them in powdered/confectioners sugar.
Nutrition Facts : Calories 581.6, Fat 15.9, SaturatedFat 8.6, Cholesterol 165, Sodium 335.3, Carbohydrate 100.4, Fiber 4.1, Sugar 56.5, Protein 11.8
EASY CINNAMON-SUGAR COOKIES
These cookies are sure to please everyone in the house.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, cream butter and 1 2/3 cups sugar until light, scraping down sides of bowl as needed. Add egg and vanilla; beat until combined. Add flour mixture; beat, scraping bowl as needed, until dough comes together when squeezed (it will appear dry).
- Make the topping: In a small bowl, mix together remaining 1/4 cup sugar and cinnamon.
- Shape dough. Scoop 48 level tablespoons. Squeeze each tightly with fist; roll into balls. Roll balls in topping to coat evenly. Place 1 1/2 inches apart on baking sheets; flatten with bottom of a glass. Sprinkle tops with remaining topping (there may be excess).
- Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on sheets; transfer to a rack to cool completely.
CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE
These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
- Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
- Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
- In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
- Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
- In a large heavy pot or deep skillet, heat oil to 365 degrees F.
- Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining dough.
- To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 34 g, Cholesterol 124.7 mg, Fat 25.5 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 337.2 mg, Sugar 20 g
CINNAMON SUGAR BEIGNETS
Hope you're having a fabulous day everyone! How about you make your day 10x better by making these Moroccan inspired beignets. These beignets are a mixture of 2...
Provided by Sarah's Kitchen
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, pour warm water and sprinkle your yeast on top of it. Add the sugar and give the liquid a good stir. After a couple of minutes it should start to look cloudy. Let it sit at room temperature for around 5-15 minutes (depending on the temperature of your environment). You will know it's ready when the mixture has turned foamy.
- Add your salt, egg, milk, vanilla extract, and butter. Then mix until everything is well incorporated.
- Add the flour to the wet ingredients and mix. When it becomes dough-like, take it out of the bowl and knead it. Then put it back into the bowl, cover with plastic wrap or a towel, and allow for it to rise (for about an hour).
- After it has risen, take it out of the bowl and onto a floured surface. Roll it out with a rolling pin until it is about ½ an inch thick. Cut out the dough into large circle shapes with a smaller circle in the middle of it using a cookie cutter (donut shape).
- Place the donut shapes on a baking sheet or surface with parchment paper and cover with plastic wrap or a towel. Let it proof for about 45 minutes to 1 ½ hours depending on your environmental conditions.
- Using a deep saucepan or large frying pan, pour oil to about 3-4 inches deep in order to allow the beignets to float on the surface of the oil. Preheat the oil to around medium heat (365F), and slowly place the beignets into the heated oil using a slotted spoon or if you're super careful you can get away with slipping the donut into the pan using your hand. Fry the donuts, three or four at a time depending on the size of your pan, in the oil 2 to 3 minutes or until they are golden brown, turning the donuts once halfway through. After they're done, place the beignets on a paper towel for excess oil to drain. Repeat with all the dough.
- After frying all the beignets, coat them in a mixture of sugar and cinnamon. Serve warm.
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- Mix 50ml (1.7 oz) of water, milk, sugar, and yeast in a bowl of a stand mixer and let sit for 10 minutes at room temperature.
- Add the flour, 1/2 teaspoon of nutmeg powder, 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of allspice powder, 1/2 teaspoon of cloves powder, 1/2 teaspoon of cardamom powder and rum to the yeast mixture and stir to combine. Knead using a stand mixer fitted with dough hook. Add the egg and continue to knead for about 3 - 5 minutes. The dough has to be glossy and smooth. Cut the butter into small cubes and slowly incorporate it into the dough. Knead once again. Cover with a kitchen towel and let proof on room temperature for about 35 minutes or until doubled in size.
- Roll the dough out to about 0.5 cm (1/4-inch) thickness and cut into 5 cm (2-inch) squares. Place each beignet on a tray lined with parchment paper. Leave a bit of space in between each beignet. Cover with a kitchen towel and let proof for about 15 minutes.
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