SMALL BATCH BEIGNETS RECIPES

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SMALL BATCH BEIGNETS (BREAD MACHINE) RECIPE - FOOD.COM



Small Batch Beignets (Bread Machine) Recipe - Food.com image

All the beignet recipes I've seen so far make enough to serve an army. Here's one that makes beignets for three or four people, adapted for fast and easy prep. Exactly like the breathtakingly light and airy doughnuts I've enjoyed many times at Cafe du Monde.

Total Time 33 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 3-4 serving(s)

Number Of Ingredients 7

1/4 cup shortening
1 cup water
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1 egg
3 cups flour

Steps:

  • Measure all your ingredients out and have everything ready to go.
  • Heat the shortening and water together until the shortening is melted and the whole mixture is very warm but not scalding hot. Pour into bread machine.
  • Turn machine on and quickly add the other ingredients in the order listed and allow the bread machine to knead the dough for the full dough cycle.
  • Remove dough from pan to a flour-dusted surface and roll thin. Cut into squares and fry in hot oil just long enough for them to golden brown.
  • Drain and serve sprinkled with powdered sugar.
  • Tip: Beignets puff up two inches thick or more, so you need at least a couple of inches of oil in your pan.

Nutrition Facts : Calories 698.7, FatContent 20, SaturatedFatContent 5, CholesterolContent 62, SodiumContent 417, CarbohydrateContent 112.7, FiberContent 3.7, SugarContent 17, ProteinContent 15.6

GLUTEN FREE DAIRY FREE SMALL BATCH BEIGNETS – THE SUMMERS ...



Gluten Free Dairy Free Small Batch Beignets – The Summers ... image

These small batch Beignets are perfect for 2 people and are both Gluten Free and Dairy Free!

Provided by Amber Gaines

Categories     Breakfast    Dessert

Total Time 64 minutes

Prep Time 60 minutes

Cook Time 4 minutes

Yield 2

Number Of Ingredients 11

1/2 tsp active dry yeast
pinch of Swerve sweetener
2 tbsp warm water (heat to 105-110 degrees)
2 tsp olive oil
1 tbsp Swerve sweetener (up to 2 additional tbsp for sweeter dough)
3 tbsp unsweetended almond milk
1 egg white
3 tbsp hot water (105-100 degrees)
1-1/4 cup cup for cup gluten free flour
2 cups oil for frying (canola)
1 cup Swerve powdered sweetener

Steps:

  • Heat 6-8 tsp water to 105-110 degrees. Add 2 tbsp of hot water to a small bowl with pinch of sugar and yeast. Allow to sit until yeast gets foamy. If it doesn't get foamy, throw it out and start again. Be sure yeast is fresh.
  • Combine oil, Swerve, almond milk and egg white in a small bowl and whisk together. Add 3 tbsp of hot water (105-110 degrees) and stir to combine.
  • Combine the yeast mixture to the oil mixture and whisk together. Add Gluten Free flour and stir until just combined. Cover with plastic wrap and let rest of 1 hour. You can place the dough in a covered container in the refrigerator for up to 3 days until you are ready to use. The dough is slightly easier to work with cold.
  • Heat 2 cups of oil in a deep pan to 365 degrees. While heating, flour a worksurface and roll out 1/2 of the dough with a floured rolling pin to about 1/8" thick. Use a pizza cutter to cut into 6-8 squares.
  • Drop 3-4 squares into the hot oil at a time. Cook on the first side until the dough puffs up and is slightly golden (about 1-2 minutes) then flip and cook the other side briefly. Remove with a slotted spoon to a paper towel lined plate to cool slightly.
  • Repeat with the other half of the dough. Keeping in mind that the oil will continue to get hotter and the squares will cook faster.
  • Dusk the beignets with powdered sugar and serve with honey.

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