New Orleans Beignets From The French Quarter Recipes

NEW ORLEANS STYLE BEIGNET RECIPE

Steps:

• Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
• Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
• Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
• When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
• Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
• Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
• With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
• Now cut into diamond shapes by making diagonal cuts in the opposite direction.
• Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
• When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
• Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
• When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
• Remove to paper towel lined plates to drain.
• Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
• Best served with Cafe au Lait. Enjoy!

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!

FRENCH QUARTER BEIGNETS

Steps:

• Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
• Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
• Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

FRENCH QUARTER BEIGNETS (FROM PAULA DEEN)

Steps:

• Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
• In another bowl, beat the eggs, salt and evaporated milk together.
• Mix egg mixture to the yeast mixture.
• In a separate bowl, measure out the bread flour.
• Add 3 cups of the flour to the yeast mixture and stir to combine.
• Add the shortening and continue to stir while adding the remaining flour.
• Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
• Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
• Let rise in a warm place for at least 2 hours.
• Preheat oil in a deep-fryer to 350 degrees F.
• Add the confectioners' sugar to a paper or plastic bag and set aside.
• Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
• Deep-fry, flipping constantly, until they become a golden color.
• After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar.
• Hold bag closed and shake to coat evenly.
• Serve warm with syrup, if desired.

NEW ORLEAN'S BEIGNETS FROM THE FRENCH QUARTER

Steps:

• In large mixing bowl, sprinkle yeast over warm water, stir to dissolve. Add sugar, salt and two beaten eggs. Blend with hand mixer or blender.
• Add four cups flour to bowl with above ingredients and beat or whip smooth. Add shortening and beat in remaining 3 cups of flour. Cover with foil or plastic and refrigerate overnight.
• Next morning form dough into balls slightly larger than a golf ball.
• Deep fry these a few at a time. Drain on paper towel and sprinkle and/or roll immediately with Powdered Sugar. These are not overly sweet but like a sweet bread.
• The eggs produce a spongy dough and the texture should be between cake doughnut and a French Cruller doughnut. They should be slightly bouncy to the feel. You're Gonna Thank Me. Beau Jour!