FRENCH BEIGNETS
These are not exactly the same as the traditional beignets made at Cafe DuMond in New Orleans. When all is said and done that doesn't really matter too much as they are delicious in themselves, no matter what they are. I think of them more as drops of French donuts that are very simple and easy to make. This is the recipe I had tried about 25 years ago and had lost the recipe, but I found it again recently at the Pillsbury website and was really happy about that. The dipping sauce is definitely not traditional, but an added touch of my own that I think really makes these shine. I hope you enjoy them as much as I do.
Provided by PalatablePastime
Categories Breads
Time 45m
Yield 5 dozen, 4-6 serving(s)
Number Of Ingredients 10
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.
FRENCH QUARTER BEIGNETS
Your guests will think they're in New Orleans when you serve up these traditional French Quarter treats.
Provided by By Angie McGowan
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.
- Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.
- In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.
- Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.
Nutrition Facts : ServingSize 1 Serving
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.
FRENCH QUARTER BEIGNETS
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Provided by Dale Tadlock
Categories Bread Yeast Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 16.8 g, Cholesterol 9.3 mg, Fat 3.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 106 mg, Sugar 4.8 g
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
FRENCH MARKET BEIGNETS
Friends that were recently in New Orleans gave me this recipe credited to "Cajun Tours". They said these beignets were delicious. I have not made them but if my friends said they are good then they are!I have no idea how many this recipe makes but it is quite a few
Provided by Bergy
Categories Yeast Breads
Time P1DT3m
Yield 3 dozen or more
Number Of Ingredients 10
Steps:
- Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then stir well to dissolve the yeast When the yeast is dissolved and frothing add sugar, salt& milk.
- Beat the two eggs and add to the bowl.
- Add crisco.
- Stir well and slowly add the 7 cups of flour.
- Stir until the flour is well mixed in and the dough is in a big ball, cover with plastic and place in the fridge overnight Next day rollsmall pieces of dough on a floured board.
- Roll as thin as you can and cut into 2" squares.Make a double slash through the center of each square. This helps the center cook through.
- Fry in 360F oil for about 3 minutes until light brown.
- Shake the beignets in a bag in confectioner's sugar C'est Bon.
Nutrition Facts : Calories 1509.6, Fat 29.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 922.5, Carbohydrate 265.5, Fiber 8.5, Sugar 34.2, Protein 41
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