Beignet Mix Recipes

BAKED BEIGNETS

Steps:

• In a large mixing bowl, using the whisk attachment, combine water, sugar, and yeast and stir to combine. Let sit for about 10 minutes until it starts to get foamy on the surface.
• Preheat oven to 200°F. Line 3 baking sheets with parchment paper. Set aside.
• To the mixing bowl add egg, buttermilk, 3 tbsp butter, salt and vanilla and whisk to combine.
• If available, replace whisk attachment with a dough hook. Slowly add in the flour and stir on medium-low speed until the dough begins to remove itself from the sides of the bowl. If needed add in additional flour in 1 Tbsp. increments until the dough pulls itself away from the bowl.
• Knead dough on medium speed for 5 minutes.
• Transfer dough to a lightly greased bowl. Turn off preheated oven and place bowl in the oven with the door slightly ajar to rise for 15 minutes. *Cover bowl with a towel that has no danger of touching the heating elements of the oven.
• Remove bowl from the oven, close the door and preheat to 200°F.
• On a lightly floured surface roll dough out into a rectangle or square, about 1/4 inch thick.
• Cut 2-inch squares with a pizza cutter.
• Place dough on prepared baking sheets. Turn off preheated oven and place the baking sheets in the oven with the door slightly ajar to rise for 30 minutes. *Cover the baking sheets with plastic wrap that has been sprayed with baking spray.
• Remove baking sheets from oven, close the door and preheat to 375°F. Brush the tops lightly with milk.
• Bake individual baking sheets for 10-12 minutes until light golden brown. Let cool for about 5 minutes then brush the beignets tops lightly with 1 Tbsp. melted butter and generously dust with powdered sugar.
• Beignets are best eaten warm and fresh.

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 DROP BEIGNETS

Steps:

• Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.
• Pour oil into a deep skillet or pot and heat over medium-high heat. Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.

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.

FOODCHANNEL EDITOR

Steps:

• 1 FOR THE BLUEBERRY SAUCE: Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes. 2 DO-AHEAD TIP:Sauce can be made 2 days ahead. Cover and refrigerate. 3 FOR THE BEIGNETS:Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough. 4 Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes. 5 Heat shortening in deep fryer to 325ºF. 6 Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total. 7 Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain. 8 Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.

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.