Corsican Chestnut Beignets Recipes

CORSICAN CHESTNUT BEIGNETS

Corsican Chestnut Beignets image

not set

Provided by BigOven Cooks

Categories Desserts

Time 1h

Yield 1

Number Of Ingredients 10

Ingredients

2 1/2 c All-purpose flour
Oil for frying
1 pk Active dry yeast
1/2 c Granulated sugar
1 Egg beaten
1 1/4 c milk (110 degrees), Warm
2 c Chestnut flour
2 tb Vegetable shortening
1 Pinches salt
1 c Honey

Steps:

Preheat the fryer to 360 degrees F. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Drizzle with the honey and serve. Yield: 10 servings Per serving: 3059 Calories (kcal); 44g Total Fat; (12% calories from fat); 51g Protein; 635g Carbohydrate; 228mg Cholesterol; 362mg Sodium Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 25 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C56 Converted by MM_Buster v2.0n.

Nutrition Facts : Calories 2270 calories, Fat 35.4557275 g, Carbohydrate 453.47724 g, Cholesterol 217.6 mg, Fiber 10.3525001540631 g, Protein 42.9458 g, SaturatedFat 9.4359075 g, ServingSize 1 1 Serving (716g), Sodium 4081.4935 mg, Sugar 443.124739845937 g, TransFat 3.45778875 g

COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)

Costas French Market Doughnuts (Beignets) image

As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar! I finally got to go to New Orleans and I was excited to get to try 'the real thing' at the famous Cafe Du Monde...I was SO HAPPY because my husband and I both said our recipe was a near carbon copy of CAFE DU MONDE! We've made this recipe for over 40 years and I promise it won't disappoint!

Provided by PREGOCOOK

Categories Bread Yeast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup water
1 tablespoon yeast
¼ cup shortening
½ cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 ½ cups flour
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 80.9 g, Cholesterol 37.1 mg, Fat 14.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 230.8 mg, Sugar 20.9 g

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