Best 5 Beignets For Ze Lay Zay Lazy Recipes

BEIGNETS FOR ZE' LAY- ZAY! (LAZY)

Steps:

• Heat oil in skillet over medium high heat.
• Remove biscuits from can and cut each in half and a 1 inch slit in the center to make a typical beignet shape.
• When oil is hot fry about 6 beignets at a time, turning often so they do not burn but turn a golden brown.
• Remove from oil and drain beignets on a paper towel.
• Place on serving plate and dust with powdered sugar.

BEIGNET

Steps:

• * Use just enough vegetable oil to completely cover beignets while frying.
• Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface, form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
• To prepare dough, remove from.
• refrigerator and roll out on a lightly.
• floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.
• In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
• The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.).

BEIGNETS

Steps:

• Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
• Let proof for 10 minutes.
• Add the rest of the sugar, salt, eggs, and evaporated milk.
• Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
• Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
• Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
• Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
• Heat the oil in a deep fryer to 360 degrees F.
• Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
• Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
• Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
• Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.

BEIGNETS

Steps:

• In a large bowl, whisk together milk, 1 tbsp sugar, yeast and 1 heaping tbsp flour, until sugar and yeast are dissolved.
• When surface of milk begins to be foamy, whisk in butter, salt and vanilla. Add the remaining sugar and flour and fold in with a rubber spatula. Knead the dough in the bowl for about 5 minutes, then cover with plastic wrap and refrigerate 6-8 hours.
• Transfer dough to a floured surface and roll out to 1/4" thickness. Cut into 2" squares, cover loosely with plastic wrap and let rise 1 hour.
• Heat 4-6 cups canola or cottonseed oil in a large pot until it reaches 350°F Fry 4-6 beignets at a time, being careful not to overcrowd the pot. Turn beignets every 30 seconds until golden and crispy all over. Remove finished beignets and drain on paper towels. Dust warm beignets generously with powdered sugar.

BEIGNETS WITH MISSISSIPPI BLUEBERRY SAUCE

Steps:

• Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
• To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
• Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
• Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
• Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
• Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
• Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.