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.
EASY DROP BEIGNETS
This is a quick recipe for beignets which does not require yeast or rolling and cutting. These are delicious served with chocolate sauce and powdered sugar, cinnamon-sugar, honey, or any other topping that you might use for donuts or waffles.
Provided by BMG
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 52.3 g, Cholesterol 34.3 mg, Fat 13.2 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 906 mg, Sugar 3.5 g
EASY BEIGNETS
Me and my family lived in New Orleans for about 15 years. When we left I missed the culture and the people. So when I moved to Tennessee I still wanted to enjoy many of the foods I loved eating there. I found an easy way to make beignets which is basically just a fried batter fritter. All you need is a biscuit mix like Bisquick...
Provided by Cecelia Anderson
Categories Biscuits
Number Of Ingredients 4
Steps:
- 1. In a large bowl, mix the Bisquick baking mix and milk with a fork, until the baking mix is moistened.
- 2. Form a soft dough ball, and then knead the dough about 10 times on a lightly floured flat surface.
- 3. Flatten the dough initially with your hands and then roll the dough out from the center. Leave a little thickness to the dough.
- 4. Cut the dough into strips and then into squares. You can make the squares as big as you want, but consider the size of the saucepan you are using for frying.
- 5. In a medium-sized saucepan have approximately 2 cups of oil on high heat. When the oil is hot drop in your pieces of dough about 4 at a time, because the cooking process is fast. All you basically want to do is brown the dough.
- 6. Have a plate ready to place your browned fritter on and sprinkle with powdered sugar. Continue the process. You do need to watch carefully as you cook the beignets, they cook fast.
BEIGNETS
In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans-style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they're piping hot. That's half the point. The other half is finding yourself covered in white powder after a few bites.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 42 beignets
Number Of Ingredients 9
Steps:
- Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
- Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
- Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
- Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
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
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