BEIGNETS RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar
Provided by Alix Traeger
Categories Desserts
Time 1h45m
Yield 30 beignets
Number Of Ingredients 10
Steps:
- Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
- Add the eggs, milk, melted butter, and sugar, and whisk to combine.
- In a large bowl, whisk together the flour and salt.
- Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
- Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down with your fist, then turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
- Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
- Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
- Dust the beignets with powdered sugar and serve warm.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 15 grams, Fat 58 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
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
LEMON BEIGNETS RECIPE BY TASTY
Here's what you need: large egg yolks, fresh lemon juice, granulated sugar, lemon zest, unsalted butter, kosher salt, lukewarm water, active dry yeast, granulated sugar, bread flour, kosher salt, whole milk, large eggs, unsalted butter, canola oil, powdered sugar
Provided by FILTHY RICH on Fox
Categories Desserts
Yield 35 beignets
Number Of Ingredients 16
Steps:
- Make the lemon curd: Fill the bottom of a double boiler with 1-2 inches of water and bring to a boil over medium-high heat. Add the egg yolks, lemon juice, granulated sugar, and lemon zest to the top of the double boiler or a large heatproof bowl. Set over the boiling water, increase the heat to high, and whisk with a silicone whisk for 10-15 minutes, or until the mixture thickens and looks like Hollandaise sauce. Remove the top of the double boiler from the heat and whisk in the butter and salt until melted and fully incorporated.
- Transfer the curd to a clean heatproof bowl or a jar and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Chill the lemon curd in the refrigerator for at least 1 hour, or until set.
- Make the beignets: Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast and 1 teaspoon sugar over the top. Stir to combine. Let stand for about 5 minutes, until foamy.
- In a large bowl, whisk together the flour and salt. Add the milk, eggs, melted butter, and remaining 6 tablespoons sugar to the yeast mixture and whisk to combine. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a clean surface and knead with your hands until it comes together in a smooth ball, about 2 minutes.
- Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Heat the canola oil in a large pot over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with parchment paper. Set a wire rack nearby.
- Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about ¼ inch thick. With a sharp knife, cut the dough into about 35 2-inch squares, then transfer the squares to the prepared baking sheet
- Working with 3-4 at a time, gently lower the dough squares into the hot oil. As soon as the beignets puff up, about 2 minutes, use tongs or a spider to gently flip over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain and cool completely.
- Transfer the lemon curd to a piping bag fitted with a metal star tip.
- Cut a small "x" with a paring knife in the side of each beignet, then fill with a small amount of lemon curd.
- Dust the beignets with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 22 grams, Fat 58 grams, Fiber 0 grams, Protein 6 grams, Sugar 10 grams
BRUNCH BEIGNETS
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, brandy; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter., In a cast-iron or electric skillet, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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