Marthas Beignets Recipes

GRUYERE-AND-PARMESAN BEIGNETS

Steps:

• In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
• Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.
• Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.
• Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

BLUEBERRY BEIGNETS

Steps:

• In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
• In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
• Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360 degrees F.
• Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don't crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they're sticking. Cook the beignets until golden, about 6 minutes. If you're frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
• Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners' sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
• To serve, dust the beignets a final time with confectioners' sugar, and serve hot.

MARTHA'S BEIGNETS

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.