Peach Beignets Recipes

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

BEIGNETS

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.

PEACH BEIGNETS

Steps:

• Put the flour in a mixing bowl and make a well in the center.
• Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together.
• Gradually whisk the flour into the wet ingredients to make a batter.
• When smooth, set aside 20 minutes.
• With the tip of a sharp knife, cut the peaches in half from top to bottom.
• Pit them by unscrewing the 2 halves, pulling away from the pit.
• Cut each half into 3 even wedges (no need to peel them) and set aside.
• Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350º F.
• Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form.
• With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy.
• When ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter.
• Drop into the oil and fry until golden brown, turning once.
• Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately.