**Beignets: A Taste of New Orleans in Every Bite**
Crispy on the outside and fluffy on the inside, beignets are a classic French pastry that has become a beloved breakfast staple in New Orleans. These square-shaped doughnuts are made from a simple dough that is fried until golden brown and then generously coated in powdered sugar. The result is a sweet, airy treat that is perfect for enjoying with a cup of coffee or café au lait.
In this article, we'll share two different beignet recipes: a traditional New Orleans-style beignet and a simplified version that's perfect for busy weekmornings. Both recipes use simple, easy-to-find ingredients and can be made in under an hour. So, whether you're a seasoned baker or a novice in the kitchen, you're sure to find a beignet recipe here that you'll love.
NEW ORLEANS-STYLE BEIGNETS
Now you can have New Orleans-Style Beignets without leaving home!
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 11
Steps:
- 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.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside.
- In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!
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.
LEMON BEIGNETS RECIPE BY TASTY
Here's what you need: large egg yolks, fresh lemon juice, granulated sugar, lemon zest, unsalted butter, kosher salt, lukewarm water, active dry yeast, granulated sugar, bread flour, kosher salt, whole milk, large eggs, unsalted butter, canola oil, powdered sugar
Provided by FILTHY RICH on Fox
Categories Desserts
Yield 35 beignets
Number Of Ingredients 16
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!
Nutrition Facts : Calories 630 calories, Carbohydrate 22 grams, Fat 58 grams, Fiber 0 grams, Protein 6 grams, Sugar 10 grams
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
Tips:
- Use fresh, active dry yeast for best results. If you're unsure if your yeast is still good, proof it in warm water with a pinch of sugar before using. If it doesn't foam up after 10 minutes, it's time to get new yeast.
- Don't overwork the dough. Overworking the dough will make the beignets tough. Mix the dough just until it comes together, then let it rest for 10 minutes before rolling out.
- Don't overcrowd the pan when frying the beignets. If you overcrowd the pan, the beignets will stick together and not cook evenly.
- Serve the beignets hot and fresh. Beignets are best enjoyed when they're hot out of the fryer. If you need to make them ahead of time, you can reheat them in a warm oven or toaster oven.
Conclusion:
Beignets are a delicious and easy-to-make treat that can serve for breakfast, dessert, or a snack. With just a few simple ingredients, you can create these light and fluffy pastries that are sure to please everyone. So next time you're looking for a special treat, give beignets a try!
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