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.
COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)
As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar! I finally got to go to New Orleans and I was excited to get to try 'the real thing' at the famous Cafe Du Monde...I was SO HAPPY because my husband and I both said our recipe was a near carbon copy of CAFE DU MONDE! We've made this recipe for over 40 years and I promise it won't disappoint!
Provided by PREGOCOOK
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 80.9 g, Cholesterol 37.1 mg, Fat 14.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 230.8 mg, Sugar 20.9 g
BEIGNET DOUGHNUT
Steps:
- Mound the flour in a large mixing bowl. Combine the salt and 1 teaspoon of sugar and place them at 1 edge of the bowl. Put the yeast on the other side. (Do not mix the yeast and the salt yet; the salt will soak up the moisture in the yeast, killing it.) Stir first the eggs, and then the beer into the flour. Mix in 3 1/2 tablespoons water, incorporating the sugar, salt and yeast as you go and working until the batter is smooth. Cover the batter with plastic and set it aside in the refrigerator to relax for at least 1 hour.
- Whip the egg whites until they hold soft peaks. Fold the whipped whites into the batter (this makes for lighter beignet).
- Heat about 2-inches of oil in a deep pot over medium-high heat until the oil reaches 350 degrees F.
- Slice the apple into 8 (1/2-inch) thick slices. Mix the remaining 1 teaspoon of sugar with the cinnamon. Dust the apple slices with cinnamon-sugar. Working in batches of 2 or 3, dip slices of apple into the batter then carefully drop the beignet into the hot oil. Fry the beignet until crisp and uniformly golden brown, about 4 minutes per side then drain on a plate lined with paper towels. Allow the beignet to cool for a few minutes then sprinkle with confectioners' sugar and serve.
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
MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
- Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.
RICOTTA BEIGNETS
I love yeast-risen doughnuts, but I adore this beignet recipe, which takes you from zero to doughnuts in 45 minutes or less. This batter is simple to whip up and it cooks fast. When I make these for a houseful of guests, the aroma is enough to wake everyone up. The beignets disappear just as quickly as they appeared, accompanied by sighs of satisfaction.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 55 beignets
Number Of Ingredients 11
Steps:
- Cover a baking sheet with several layers of paper towels.
- In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk to combine. Add the granulated sugar and orange zest and whisk to combine. Scrape the seeds from the vanilla bean and add the seeds to the bowl (use the pod for vanilla sugar; see Chef's Notes) and whisk to combine. Add the flour, baking powder, and salt and whisk just to combine--do not overmix. The batter can be used immediately or refrigerated overnight (see Chef's Notes).
- In a medium pot, heat about 4 inches of oil over medium heat. You can either attach a deep-fry or candy thermometer to the pot and heat until it reads around 325 degrees F (162 degrees C) or just use a little bit of batter to test the oil temperature: If the batter immediately sizzles and rises to the surface, the oil is ready; if the batter begins to brown immediately, the oil is too hot--remove it from the heat and let it cool somewhat, then try the test again.
- Working in batches so you don't overcrowd the pot, drop tablespoons of dough (I use a No. 60 or 1-tablespoon scoop, but you can just wing it) into the hot oil and fry, turning occasionally, until the beignets are golden brown on both sides, 3 to 4 minutes. Use a slotted spoon or a spider to lift the beignets out of the oil and set them on the paper towels to drain.
- Transfer the warm beignets to a serving platter. Sift powdered sugar generously over them and serve immediately.
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