Beignets T R L Recipes

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.

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-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!

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.

BEIGNETS

Steps:

• Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
• Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
• Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.

BEIGNETS - T-R-L

Steps:

• NOTE RE SUGAR:.
• Before adding sugar, throw it in food processor and process for 1 minute. This reduces the size ofthe sugar crystal and makes assimilation easier.
• Using the dough hook place flour, 2 1/2 teaspoons of instant yeast, shortening, milk and cold water into your mixing bowl.
• Mix till it becomes a viable mass 2 minutes maximum.
• Then add eggs 1 at time and mix for 45 seconds each.
• Now is the time to make your adjustments either add more flour or slightly add more water depending if it is to loose or to dry.
• When that is done, mix salt and sugar and add this to flour mix above. Mix for 4 more minutes.
• Total mix time should not exceed 10/11 minutes.
• Wrap the bowl tightly and place in your refrigerate for a overnight if you wish.
• Roll out on floured board to 1/8 inch thick. Cut into 2-1/2 inch squares.
• Deep fry at 360ºF for 2-3 minutes until lightly browned on both sides.
• Drain on towel and sprinkle with powdered sugar. Serve hot!

BEIGNETS

Steps:

• 1. Heat the milk up in the microwave for 1 minute.
• 2. In a large bowl, combine the hot milk and egg with 2 TBL of vegetable oil and the sugar. Blend thoroughly, then add the dry yeast and stir to dissolve.
• 3. Sift together the flour, salt, and spices, then add half to the yeast mixture.( if you have a stand mixture with a hook attachment that works great when mixing this. If not mixing by hand works just the same!) Add the remaining flour and knead to incorporate.
• 4. Spray a seperate bowl with cooking spray and form a large ball, put the dough in the bowl, cover and let it double in bulk, about 40 minutes.
• 5. Punch down the dough and knead until dough is elastic.
• 6. On a floured board, roll out the dough to a thickness of 1/4 in and cut into 24 5 in squares. (I use a pizza cutter for this part but you can also you any cookie cutter you like to form any shape you want!)
• 7. Place the dough on a greases cookie sheet and allow the dough to rise again for about 45 minutes.
• 8. Pour about 3 in of oil into a deep fryer or a heavy-bottomed sauce pan, heat to 375 degrees. Drop in dough a few at a time, cooking them and turning them till golden.
• 9. Remove with a slotted spoon and drain on absorbent paper. Dust with powdered sugar. Serve hot!