Neworleansstylebeignetrecipe

NEW ORLEANS BEIGNETS

Steps:

• Sift together the flour, baking powder, sugar, and salt into a big bowl.
• In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
• Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
• In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
• Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
• Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.

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 BEIGNETS

Steps:

• In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
• In a separate bowl, whisk together the buttermilk and egg.
• Add the melted butter and vanilla, mixing well.
• Add the liquid ingredients to the dry ingredients and mix well.
• Divide the dough into two balls.
• On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
• Cut the big square into 12 smaller squares.
• Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
• Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
• Remove with a slotted spoon and drain on paper.
• Sprinkle with powdered sugar.

NEW ORLEANS BEIGNETS

Steps:

• Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
• Bring to a boil and add 1 cup of sifted flour.
• Stir and cook thoroughly until it comes together and pulls away from the pan.
• Turn off heat and add 4 eggs, beating after each egg you put in.
• Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
• Drop squares into 375 degree deep fat.
• As the beignets brown, they will turn over by themselves.
• Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
• Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
• Great with cafe au lait.
• Be sure to set a castor of powdered sugar on the table so more can be added if needed.