Quick New Orleans Beignets Recipes

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.

NEW ORLEANS BEIGNETS

Steps:

• Combine the yeast, water, and sugar and let sit until frothy, about 5 minutes.
• In a large bowl or mixer, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the flour. You want the dough to be soft but not sticky. Add small amounts of flour as needed. It's best when the dough just barely stops sticking to the side of the bowl or mixer.
• Cover loosely and let the dough raise in the fridge at least 3 hours or overnight.
• Punch down the dough and place it on a lightly floured surface. Roll the dough out into a large square. Using a knife or pizza cutter, cut the dough into 2 inch squares for mini beignets. For full size beignets make 4 inch squares. Remove squares to a cookie sheet lined with cooking spray and let raise for 30 to 40 minutes.
• Pour vegetable oil into a deep fry pan over the stove on medium high to heat. When oil is hot, test a small piece of dough in the oil to make sure it's hot enough, the dough should float to the top and begin to brown within a few seconds.
• Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly! Also fill your paper bag with about a cup of powdered sugar.
• Carefully place several pieces of dough in the oil, when you see the edges turning golden, quickly flip them over and cook for a few seconds more. Use a slotted spoon to remove dough from the oil and place on the paper towels. Let drain for about 30 seconds.
• Toss beignets into the paper bag filled with powdered sugar. Seal the top and shake to coat. Add more powdered sugar as needed as you go. Remove beignets to a plate and serve immediately, they taste best warm!

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!

EASY BEIGNETS

Steps:

• Thaw out your puff pastry in the refrigerator over night.
• Heat oil to 350 degrees in a deep sided pan.
• Open your sheet of puff pastry onto your counter.
• Using a pizza cutter cut the sheet into thirds then cut the strips into thirds the other way, so you end up with 6 pieces of puff pastry dough.
• Place a few pieces of the pastry into the oil and flip them when they get golden brown.
• Once both sides are golden brown place them onto a plate lined with paper towels.
• Top with lots of powder sugar.

QUICK NEW ORLEANS BEIGNETS

Steps:

• Flatten and stretch each roll slightly.
• Pour oil to the depth of 2 inches in fry pan; heat to 375°F.
• Fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. Drain on the paper towels.
• Sprinkle with powdered sugar.
• Serve immediately.

COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)

Steps:

• Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
• Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
• Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
• Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
• Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

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 2-quart saucepan over medium heat, heat water, butter, sugar and salt until butter melts and mixture boils.
• Remove pan from heat and add flour all at once. With wooden spoon, vigorously stir until the ingredients are thoroughly combined and mixture leaves side of pan and forms a ball.
• Add eggs, one at a time, beating thoroughly after each addition until the mixture is smooth and glossy. Add vanilla.
• Meanwhile, in another 2-quart saucepan over medium heat, heat about 1 1/2 inches salad oil to 375°F Drop heaping teaspoonfuls of dough into hot oil and fry beignets, a few at a time, until golden brown. Drain on paper towels; keep warm.
• To serve: Sprinkle beignets lightly with some confectioners' sugar, or serve with cinnamon and maple syrup mixture poured over beignets.