BEIGNETS
The French might have been the first to deep-fry choux pastry, but it's in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn't happen, you'll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.
Provided by Kay Chun
Categories brunch, snack, finger foods, pastries, dessert
Time 3h45m
Yield About 3 dozen
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 2 grams, TransFat 0 grams
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Emotras Santos
[email protected]These beignets were delicious! I will definitely be making them again soon.
Shaun Clark
[email protected]Beignets are my favorite! This recipe is easy to follow and the beignets always turn out perfect.
GREEN BANGLA Song
[email protected]I love making these beignets for my family. They're always a hit.
Meghann Flook
[email protected]This recipe is a keeper! The beignets were light and fluffy, and the powdered sugar glaze was the perfect touch.
Maria vanessa Laginan
[email protected]I'm not sure what I did wrong, but my beignets turned out flat.
Dovydas Eligijus
[email protected]These beignets were a bit too oily for my taste.
Mafabi Yususf
[email protected]The recipe was a bit confusing, but the beignets turned out great.
greg hunt
[email protected]These beignets were amazing! I'll definitely be making them again.
Nour Belazi
[email protected]I love how easy this recipe is to follow. The beignets always turn out perfect.
linda kor
[email protected]These beignets were a bit dense, but still tasty.
Shafqat Shaheen
[email protected]I've never made beignets before, but this recipe made it easy. They turned out perfect!
John Mcdermott
[email protected]The dough was a bit sticky, but the beignets turned out great.
Tyler Monsoon
[email protected]These beignets were a bit too sweet for my taste, but my kids loved them.
Keza Benita
[email protected]The recipe was easy to follow and the beignets turned out great! I will definitely be making them again.
Nakamanya Ruth
[email protected]These beignets were delicious! My family loved them.
Ramhari Ghimire
[email protected]I've tried many beignet recipes, but this one is by far the best. The dough was easy to work with and the beignets turned out perfectly golden brown.
Abdullah Tayyab
[email protected]These beignets were a hit at my Mardi Gras party! They were light and fluffy, with a perfectly crispy exterior. I'll definitely be making them again.