Best 4 Quick New Orleans Beignets Recipes
In the heart of New Orleans, where the streets are filled with vibrant music and the air is alive with the scent of delicious cuisine, there lies a culinary treasure that has captured the hearts of locals and visitors alike: the beignet. These delectable pillows of fried dough, coated in a blanket of powdered sugar, are a staple of the city's rich culinary heritage and a true testament to the creativity and passion of its people. Discover the secrets behind these iconic treats with our collection of beignet recipes, ranging from classic to contemporary, simple to adventurous. Embark on a culinary journey that will transport you to the vibrant streets of New Orleans, where every bite is a celebration of life and flavor.
Let's cook with our recipes!
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
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 BEIGNETS
/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__02__Classic-Beignets-LEAD-6b-0c7006f8fce04f24a7f348dd637fcd30.jpg)
Enjoy pillowy, sugary New Orleans-style Beignets right at home. Start the dough the night before, and let it rise slowly overnight for a sweet breakfast, or do it all in the morning. It's a trip to Cafe du Monde without the ticket price!
Provided by Cindy Rahe
Categories Brunch Dessert Comfort Food Deep Fried Restaurant Favorite
Time 2h35m
Yield 16
Number Of Ingredients 10
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.
QUICK NEW ORLEANS BEIGNETS
These are so easy and quick--the most time is the thawing time for the dough. It's a close call to the real thing.
Provided by southern chef in lo
Categories Dessert
Time 2h2m
Yield 21 beignets
Number Of Ingredients 3
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.
Tips:
- Use fresh, active dry yeast: Old or inactive yeast will not produce enough gas to make the beignets light and fluffy.
- Proof the yeast before using: This will help to ensure that the yeast is active and will produce the desired results.
- Use warm milk: The milk should be between 105°F and 115°F (40°C and 46°C). If the milk is too hot, it will kill the yeast. If the milk is too cold, the yeast will not be able to grow.
- Knead the dough until it is smooth and elastic: This will help to develop the gluten in the dough, which will make the beignets chewy.
- Let the dough rise in a warm place until it has doubled in size: This will give the yeast time to produce gas and make the dough light and airy.
- Fry the beignets in hot oil: The oil should be between 350°F and 375°F (175°C and 190°C). If the oil is too hot, the beignets will brown too quickly and the inside will be raw. If the oil is too cold, the beignets will absorb too much oil and be greasy.
- Drain the beignets on paper towels: This will help to remove excess oil.
- Serve the beignets immediately, dusted with powdered sugar: Beignets are best when they are fresh and warm.
Conclusion:
Making New Orleans beignets at home is easier than you might think. With a few simple ingredients and a little time, you can enjoy these delicious pastries in the comfort of your own home. Beignets are a great way to start your day or to enjoy as a special treat. Serve them with your favorite dipping sauce, such as chocolate sauce, caramel sauce, or powdered sugar, and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #desserts #american #southern-united-states #easy #finger-food #kid-friendly #stove-top #creole #dietary #low-cholesterol #low-saturated-fat #comfort-food #inexpensive #healthy-2 #low-in-something #taste-mood #equipment #number-of-servings #presentation #4-hours-or-less
You'll also love
