Beignets Recipe By Tasty

Steps:

• Make the lemon curd: Fill the bottom of a double boiler with 1-2 inches of water and bring to a boil over medium-high heat. Add the egg yolks, lemon juice, granulated sugar, and lemon zest to the top of the double boiler or a large heatproof bowl. Set over the boiling water, increase the heat to high, and whisk with a silicone whisk for 10-15 minutes, or until the mixture thickens and looks like Hollandaise sauce. Remove the top of the double boiler from the heat and whisk in the butter and salt until melted and fully incorporated.
• Transfer the curd to a clean heatproof bowl or a jar and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Chill the lemon curd in the refrigerator for at least 1 hour, or until set.
• Make the beignets: Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast and 1 teaspoon sugar over the top. Stir to combine. Let stand for about 5 minutes, until foamy.
• In a large bowl, whisk together the flour and salt. Add the milk, eggs, melted butter, and remaining 6 tablespoons sugar to the yeast mixture and whisk to combine. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a clean surface and knead with your hands until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with parchment paper. Set a wire rack nearby.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about ¼ inch thick. With a sharp knife, cut the dough into about 35 2-inch squares, then transfer the squares to the prepared baking sheet
• Working with 3-4 at a time, gently lower the dough squares into the hot oil. As soon as the beignets puff up, about 2 minutes, use tongs or a spider to gently flip over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain and cool completely.
• Transfer the lemon curd to a piping bag fitted with a metal star tip.
• Cut a small "x" with a paring knife in the side of each beignet, then fill with a small amount of lemon curd.
• Dust the beignets with powdered sugar.
• Enjoy!

Steps:

• Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
• In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
• In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
• Add the yeast mixture to the egg mixture and stir to combine.
• Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
• Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
• In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
• Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
• Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
• Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
• In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
• Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
• Serve the beignets warm with the cider caramel alongside for dipping.
• Enjoy!

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

Steps:

• Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
• Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
• In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
• Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
• Serve the beignets hot with a squeeze of lemon juice.
• Enjoy!

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.

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

Steps:

• Prepare the oxtails: In a small bowl, mix together the black pepper, salt, garlic powder, onion powder, ground allspice, and brown sugar.
• Place the oxtails in a large bowl and rub all over with the spice blend. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes, or overnight.
• After marinating, remove the oxtails from the refrigerator. Set the Instant Pot to high sauté.
• While the Instant Pot is heating, whisk together the soy sauce, Worcestershire sauce, and browning sauce in a small bowl. Massage the sauce mixture into the oxtails until well coated on all sides.
• Heat 1 tablespoon of vegetable oil in the Instant Pot until shimmering, then add the oxtails and brown on all sides, being careful not to burn, about 2 minutes per side. Remove the oxtails from the pot and transfer to a clean bowl.
• Add the remaining tablespoon of vegetable oil to the Instant Pot. When the oil is shimmering, add the garlic, onion, celery, and carrots. Cook until the vegetables are translucent, stirring occasionally, 2-3 minutes. Add the scallions, habanero pepper, allspice berries, bay leaves, thyme, bouillon powder, and ketchup and cook for another 2 minutes, until well combined.
• Return the oxtails to the pot, then pour in the beef broth. Secure the lid of the Instant Pot and seal the vent. Set to pressure cook on high for 62 minutes.
• Once the Instant Pot timer goes off, allow the pressure to naturally release. Remove the lid and transfer the oxtails to a cutting board. Remove the meat from the bones and transfer the meat to a fine-mesh strainer set over a small bowl to catch any remaining liquid. Pour the remaining liquid in the pot, along with the meat drippings, through the strainer into a medium bowl. Chill in the refrigerator for 20-30 minutes, until the fat rises to the surface. Skim off the fat and discard.
• Transfer the skimmed broth to a 2-quart pot. Cook over medium-high heat until reduced by half, 15-20 minutes. Cover to keep warm until ready to serve, then transfer to a small bowl for dipping.
• Make the spice mixture: Add the dried parsley, allspice, paprika, and salt until to a spice grinder and grind into a fine powder, about 10-12 pulses. Transfer to a small bowl.
• Heat the peanut oil in a 4-quart pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• After the beignet dough has proofed, roll out on a lightly floured surface to about ¼ inch thick. Trim the edges, then cut into about 16 3-inch squares.
• Roll each dough square out into a rectangle. Scoop 1 tablespoon of the oxtail meat onto one side of each rectangle, leaving space around the edges. Fold the other side of the beignet over the meat and press the edges together to seal.
• Working in batches of 3-4, fry the beignets in the hot oil for 2-3 minutes on each side, until light golden brown. Transfer to the wire rack to drain and immediately sprinkle the spice mix on top.
• Place the beignets on a platter, top with the spice mix, and serve with the reduced broth for dipping.
• Enjoy!
• RECIPE BY: Breana Jackson

Steps:

• Make the beignet dough: In a 4-cup measuring cup, whisk together 1½ cups of milk, the sugar, and yeast. Set in a warm place for 10 minutes, until the yeast blooms and the mixture is foamy.
• In a large bowl, whisk together the flour, kosher salt, cinnamon, and 6 tablespoons cocoa powder.
• In a liquid measuring cup or small bowl, whisk together the remaining 1 cup of milk and the instant espresso powder until the espresso is dissolved.
• In a medium bowl, whisk together the eggs, melted butter, and vanilla until smooth.
• Add the egg mixture and the espresso-milk mixture to the yeast mixture and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead until it comes together and is no longer sticky, about 10 minutes. Transfer the dough to a clean large bowl, cover with plastic wrap, and let proof in a warm place until doubled in size, about 2 hours. Alternatively, transfer the dough to the refrigerator and let proof slowly overnight, or for up to 24 hours.
• While the dough proofs, make the salted caramel: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 4-5 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove the pot from the heat. Whisk in the vanilla and flaky salt. Transfer to an airtight container, straining through a fine-mesh sieve to remove any lumps, if needed, then refrigerate to thicken and cool completely before using, about 1 hour.
• Fry the beignets: Heat the peanut oil in a 6-quart pot over medium-high heat to 360°F (182°C). Line a baking sheet with paper towels and set a wire rack on top.
• In a small bowl, sift together the powdered sugar and remaining 2 tablespoons cocoa powder.
• Turn the beignet dough onto a lightly floured surface and roll out to a 12-inch square, about ¼-inch-thick. Trim the edges, then cut into 16 3-inch squares, discarding any scraps.
• Working 3-4 at a time, fry the beignets in the hot oil for 2-3 minutes on each side, until slightly darker in color around the edges. Remove from the oil using a slotted spoon or spider and transfer to the prepared baking sheet. Immediately dust with the powdered sugar mixture, then repeat with the remaining beignets.
• Transfer the salted caramel into a piping bag fitted with a small round tip.
• Using the tip of a small knife, poke a hole in the side of each beignet and slowly fill with the caramel.
• Arrange the beignets on a platter and serve immediately.
• Enjoy!
• RECIPE BY: Breana Jackson

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.