Best 6 Brunch Beignets Recipes

NEW ORLEANS BEIGNETS

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.

BEIGNETS

Steps:

• In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
• Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
• In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
• In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners' sugar and serve warm.

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.

BEIGNETS WITH RASPBERRY SAUCE

Steps:

• For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
• Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
• Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
• For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
• When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
• Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
• Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.

NEW ORLEANS BEIGNETS

Steps:

• Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
• Bloom the yeast: In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
• Make the dough: Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you're mixing. Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
• Knead the dough: Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can't handle it.
• Set up your frying and dusting stations: Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs. Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
• Serve: Serve warm with another generous dusting of powdered sugar and hot coffee on the side.

BEIGNETS

Steps:

• In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
• In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
• In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
• Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
• In a wide, deep pot, heat the oil to 350 degrees F.
• Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
• Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
• Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
• Serve hot!!!!!