Best 2 Small Batch Beignets Bread Machine Recipes

Prepare to indulge in the delightful experience of beignets, the iconic pastries from New Orleans, known for their light and airy texture, crispy exteriors, and powdered sugar coating. This comprehensive article presents a collection of small-batch beignet recipes tailored for the convenience of a bread machine. Discover the magic of creating these delectable treats in the comfort of your own kitchen.

Embark on a culinary journey with our classic beignet recipe, a faithful rendition of the traditional New Orleans-style beignets. For those with dietary restrictions, rejoice in the gluten-free beignet recipe, a testament to the versatility of this beloved pastry. And for a unique twist, explore the savory beignet recipe, a delightful departure from the traditional sweet flavors.

Each recipe is meticulously crafted to guide you through the process of preparing beignet dough using a bread machine, ensuring a hassle-free experience. Detailed instructions, helpful tips, and a comprehensive FAQ section accompany each recipe, empowering you to achieve beignet perfection.

So, gather your ingredients, don your apron, and let's embark on this delightful adventure together. Be prepared to savor the irresistible symphony of flavors and textures that beignets have to offer. Get ready to indulge in the sweet, crispy, and fluffy goodness of these iconic pastries.

Check out the recipes below so you can choose the best recipe for yourself!

NEW ORLEANS-STYLE BEIGNETS

New Orleans-Style Beignets image

Now you can have New Orleans-Style Beignets without leaving home!

Provided by Ashley Manila

Categories Dessert

Time 2h45m

Number Of Ingredients 11

Ingredients

1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners' sugar

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!

BEIGNETS

Beignets image

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

Ingredients

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

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:

For a more authentic beignet experience, use unbleached all-purpose flour. The higher protein content in unbleached flour will give the beignets a chewier texture.
Be sure to let the dough rise for the full amount of time. This will help the beignets to be light and fluffy.
When frying the beignets, be sure to maintain a constant temperature of 350 degrees Fahrenheit. This will help to prevent the beignets from burning.
Do not overcrowd the pan when frying the beignets. This will also help to prevent the beignets from burning.
Beignets are best served fresh and warm. However, they can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

These small-batch beignets are the perfect way to satisfy your sweet tooth without having to make a huge batch. They are light, fluffy, and delicious, and they can be made in a bread machine in just a few minutes. So next time you are craving a beignet, give this recipe a try. You won't be disappointed.