NEW ORLEANS BEIGNETS
These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
NEW ORLEANS STYLE BEIGNET RECIPE
Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait. Rising times are not included in the prep and cooking times.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 2 dozen
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1142.7, Fat 22.5, SaturatedFat 7.3, Cholesterol 111.3, Sodium 693.5, Carbohydrate 200.5, Fiber 7.2, Sugar 25.6, Protein 32
NEW ORLEANS-STYLE BEIGNETS
Now you can have New Orleans-Style Beignets without leaving home!
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 11
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!
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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THE BEST NEW ORLEANS BEIGNETS RECIPE - CHEF BILLY PARISI
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- Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
- Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
- Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
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- In a medium bowl, mix the warm water with the sugar and yeast. Let sit for 10 minutes until foamy.
- In a large bowl and using a hand mixer, beat the eggs with the vanilla and evaporated milk until smooth. Beat in 4 cups of the flour and the salt until smooth. Beat in the yeast mixture until smooth. Beat in the butter until incorporated, stir in the remaining 3 cups of flour. Cover and refrigerate the dough for at least 2 hours or up to 24 hours.
- In a large enameled cast-iron casserole, heat 4-inches of oil to 360°. Line a large rimmed baking sheet with paper towels. Remove the dough from the refrigerator and roll out to a 1/4-inch thick rectangle. Cut the dough into 2 1/2-inch squares. Fry the dough in batches until they begin to float and are golden brown, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheets and repeat with the remaining dough. Dust with powdered sugar and serve.
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