Beignet French Toast Recipes

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.

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.

Steps:

• In a small mixing bowl, stir together the flour, sugar and salt.
• Place water and butter in a saucepan and bring to a boil.
• Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
• Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
• Add the lemon zest and stir to blend.
• Heat enough oil to deep fry to a temp of 375F (at least several inches).
• Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
• Drain beignets on paper towels.
• When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
• Heat jam or jelly until melted using a small saucepan or microwave, stirring occasionally as it melts.
• Serve beignets with melted jam as a dipping sauce.

Steps:

• Preheat oven to 200 degrees Fahrenheit. Quarter the bread slices diagonally and trim the crusts. Leave the bread to dry overnight, or spread the slices on a baking sheet and place them in the preheated oven to dry for 5 - 10 minutes. Do not turn the oven off.
• Combine the flour, baking powder, sugar, and salt in a large bowl. Whisk in the beaten egg, milk, melted butter, and vanilla.
• Heat 2 - 3" of canola oil in a large saucepan or deep fryer until hot but not smoking (about 375 degrees Fahrenheit).
• Dip the bread slices in the batter, coating them completely. Fry them in the hot oil in small batches (4 - 6 at a time, depending on the size of the saucepan or fryer) for about 30 seconds on each side, until golden.
• Drain the bread on paper towels and keep the first batches hot by placing them in the oven while you fry the remainder. When you have finished frying all the toast, serve immediately. Serve with maple syrup, honey, or sugar and cinnamon to top the toast.