Neworleansbeignets Recipes
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
NEW ORLEANS-STYLE BEIGNETS
Now you can have New Orleans-Style Beignets without leaving home!
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 11
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!
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.
BEIGNETS
Steps:
- In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.
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THE BEST NEW ORLEANS BEIGNETS RECIPE - CHEF BILLY PARISI
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Ratings 10Total Time 2 hrs 5 minsCategory Breakfast, DessertCalories 129 per serving
- Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
- Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
- Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
BEIGNETS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (3)Category DessertCuisine FrenchTotal Time 20 mins
- On lightly floured work surface, roll dough into ball and pat into 8x6-inch rectangle about 1/2 inch thick. Cut into 9 equal pieces using pizza cutter or knife.
- Fry 2 or 3 pieces of dough at a time in hot oil 2 to 3 minutes on each side, turning with slotted spoon, until deep golden brown. Remove with slotted spoon. Drain on paper towels.
NEW ORLEANS BEIGNETS RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.5/5 (2)Total Time 5 hrs 15 minsCategory SnackCalories 125 per serving
- Combine the yeast, ½ cup warm water, and 1 teaspoon granulated sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
- Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Using the paddle attachment, beat at low speed, gradually adding 4 cups flour, until smooth. Switch to a dough hook and gradually add remaining 2½ to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- When you're ready to fry the beignets, turn the dough out onto a floured surface; roll to ¼-inch thickness. Cut into 2½-inch squares.
- Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
NEW ORLEANS BEIGNETS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (12)Total Time 4 hrs 48 minsServings 72
- Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
- Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
- Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
NEW ORLEANS BEIGNETS RECIPE | SOUTHERN LIVING
From southernliving.com
- Yeast Mixture: In stand mixer bowl, mix together 1 packet of yeast with 1/2 cup warm water. Add granulated sugar, stir, and let sit for 5 minutes until foamy. Add eggs, salt, evaporated milk, and sugar.
- Dough: In a separate bowl, mix together shortening and hot water until melted. Add shortening mixture to yeast mixture along with 4 cups bread flour. Using hook attachment, mix until smooth. Gradually add 3 cups more bread flour, and beat until a sticky dough forms. Transfer to a lightly greased bowl, turning dough to grease entire surface. Once complete, cover and refrigerate for 4 to 24 hours.
- Beignets: Fill Dutch oven with 2 to 3 inches of vegetable oil. Heat to 350°F to 360°F. Roll dough to 1/4-inch thickness, cut into 2 1/2-inch squares, and fry in oil until browned and puffy (2 minutes each side). Drain on paper towels. Immediately dust with powdered sugar.
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5/5 (3)Total Time 2 hrs 25 minsCategory Breakfast, DessertCalories 159 per serving
- Add the warm water to the bowl of a stand mixer.Note: When adding the warm water, make sure the temperature is closer to 115 degrees as the water will cool quickly when it contacts the bowl.
- Add the yeast and sugar to the water and whisk to combine. Let the yeast mixture sit for 10 minutes until active and frothy.Note: Make sure that the date on your yeast packet is current. If the yeast has not foamed up after 10 minutes, it means that the yeast is inactive and won't work for your recipe. Discard the yeast and water and start over with fresh, active yeast.
- While the yeast is proofing, crack the eggs into a separate small bowl and lightly beat them. Add the vanilla and evaporated milk.
- Place the bowl on the mixer stand with the dough hook attached. Add the egg and milk mixture to the yeast. Mix on low speed for about 1 minute, or until well combined.
BEIGNETS (NEW ORLEANS) - IMMACULATE BITES
From africanbites.com
5/5 (30)Calories 102 per servingCategory Breakfast
- In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- Mix in about 2 cups flour and continue mixing with hand or dough mixer. If using a stand mixer, mix for about a minute or 2.
- Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
THE BEST NEW ORLEANS BEIGNETS RECIPE - GRANDBABY CAKES
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4.4/5 (17)Total Time 2 hrs 15 minsCategory DessertCalories 147 per serving
- In the bowl of an stand mixer, fitted with a dough hook, add yeast, sugar, shortening, and milk and mix together for 2 minutes. Add the egg and mix then add 4 cups of the flour and salt. Continue mixing on low speed until all of the flour is incorporated. This takes about 1 minute. Mix at medium speed until the mixture forms a ball, leaves the sides of the mixing bowl, and climbs up the dough hook.
- Remove the dough from the bowl. Form the dough into a smooth ball with your hands then lightly oil a bowl. Place the dough inside the bowl and push it along the sides to make sure it is slightly oiled all the way around. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size. This takes about 2 hours.
- Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
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4.5/5 (31)Total Time 1 hr 30 minsCategory American RecipesCalories 165 per serving
- On a stand mixer using a whip attachment, mix the sugar, salt, milk powder, unsalted butter and vanilla extract until light and foamy on high speed. Add the eggs, one at a time, on medium speed. Add the yeast mixture to it.
- Change the whip to hook attachment and add the cake flour, bread flour and baking powder. Beat on low speed and then on high speed, until the dough separates from the side of the bowl. Let the dough rise for one hour.
- Transfer the dough onto a lightly floured surface, roll it out to about 1/4-inch thickness and cut into 1-inch to 2-inch squares. Heat 3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough and fry them in batches. Keep turning the beignets and deep fry until golden brown. Transfer the beignets out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm.
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Cuisine AmericanEstimated Reading Time 5 minsCategory SnackCalories 181 per serving
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