HOW TO MAKE A BEIGNET RECIPES

Name: New Orleans Beignets
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 dozen.
Cuisine: North America, Cajun
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup evaporated milk; 1/2 cup canola oil; 1/4 cup sugar; 1 large egg, room temperature; 4-1/2 cups self-rising flour; Oil for deep-fat frying; Confectioners' sugar

NEW ORLEANS BEIGNETS RECIPE: HOW TO MAKE IT

New Orleans Beignets Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

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, FatContent 5g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

EASY BEIGNETS RECIPE - HOW TO MAKE BEIGNETS - DELISH

Easy Beignets Recipe - How to Make Beignets - Delish image

Here's how to make beignets—no yeast required.

Provided by Lindsay Funston

Categories nut-free vegetarian feed a crowd appetizers dessert fried

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 15

Number Of Ingredients 9

Ingredients

1 1/4 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. kosher salt
2 large eggs, separated
1/2 c. granulated sugar
1 tbsp. melted butter
1 tsp. pure vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting

Steps:

In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined. In a large bowl using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter. In a large pot, heat oil to 375º. Drop small spoonfuls of batter into hot oil and fry until golden, about 5 minutes. (You want to keep the oil at 375º to make sure they cook all the way through.) Transfer to a paper towel–lined plate. Dust with powdered sugar before serving.

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Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

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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
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Reviews 4.7
Total Time 60 minutes
Category Desserts
Cuisine North America, Cajun
Calories 108 calories per serving

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.

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In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined. In a large bowl using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter. In a large pot, heat oil to 375º. Drop small spoonfuls of batter into hot oil and fry until golden, about 5 minutes. (You want to keep the oil at 375º to make sure they cook all the way through.) Transfer to a paper towel–lined plate. Dust with powdered sugar before serving.

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See details

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Serve three beignets on a plate with a very heavy dusting of powdered sugar on top.

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