Quick New Orleans Beignets Recipes

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:

• In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
• In a separate bowl, whisk together the buttermilk and egg.
• Add the melted butter and vanilla, mixing well.
• Add the liquid ingredients to the dry ingredients and mix well.
• Divide the dough into two balls.
• On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
• Cut the big square into 12 smaller squares.
• Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
• Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
• Remove with a slotted spoon and drain on paper.
• Sprinkle with powdered sugar.

Steps:

• Sift together the flour, baking powder, sugar, and salt into a big bowl.
• In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
• Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
• In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
• Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
• Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.

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:

• Flatten and stretch each roll slightly.
• Pour oil to the depth of 2 inches in fry pan; heat to 375°F.
• Fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. Drain on the paper towels.
• Sprinkle with powdered sugar.
• Serve immediately.

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.