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.
NEW ORLEANS STYLE BEIGNET RECIPE
Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait. Rising times are not included in the prep and cooking times.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
- Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
- Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
- When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
- At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
- Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
- Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
- After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
- With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
- Now cut into diamond shapes by making diagonal cuts in the opposite direction.
- Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
- When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
- Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
- When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
- Remove to paper towel lined plates to drain.
- Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
- Best served with Cafe au Lait. Enjoy!
Nutrition Facts : Calories 1142.7, Fat 22.5, SaturatedFat 7.3, Cholesterol 111.3, Sodium 693.5, Carbohydrate 200.5, Fiber 7.2, Sugar 25.6, Protein 32
NEW ORLEANS BEIGNETS
This recipe was posted in response to a recipe request. It is from the Cookin' New Orleans Style cookbook. The prep and cook times are estimates. They are cooked when brown on both sides.
Provided by PanNan
Categories Breads
Time 19m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
- Bring to a boil and add 1 cup of sifted flour.
- Stir and cook thoroughly until it comes together and pulls away from the pan.
- Turn off heat and add 4 eggs, beating after each egg you put in.
- Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
- Drop squares into 375 degree deep fat.
- As the beignets brown, they will turn over by themselves.
- Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
- Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
- Great with cafe au lait.
- Be sure to set a castor of powdered sugar on the table so more can be added if needed.
Nutrition Facts : Calories 390.7, Fat 28.3, SaturatedFat 16.2, Cholesterol 272.5, Sodium 274, Carbohydrate 24.2, Fiber 0.8, Sugar 0.5, Protein 9.8
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- In a small bowl, combine one-fourth cup warm water and 1 teaspoon of the sugar. Sprinkle the yeast over the mixture. Let sit 5 to 6 minutes; if the yeast is not absorbed, stir lightly until the mixture is creamy.
- Combine the remaining one-half cup sugar, salt and 3 cups of the flour in a large bowl with a whisk, or in the bowl of a stand mixer with the whisk attachment.
- Combine the milk and butter in a small saucepan and heat over low heat just until the butter is melted.
- If you are using a standing mixer, swap out the whisk attachment for the dough hook. In a slow, steady stream, mix the milk mixture into the sugar-salt-flour mixture. If mixing by hand, stir with a fork or wooden spoon. Add the egg, the yeast mixture and the remaining 1 cup of flour. Mix until a soft dough forms (you may need to scrape down the sides of the bowl with a rubber spatula). Cover tightly with plastic wrap and set aside in a warm spot until the dough doubles, 1 to 2 hours.
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- 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.
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- 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.
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