BEIGNET: How to make delicious New Orleans style Beignets/French donuts.
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BEIGNETS: How to make delicious New Orleans style Beignets/French donuts.
Servings 24 beignets
Ingredients
* 3/4 cup warm water (room temperature)
* 1/2 cup granulated sugar
* 2 1/4 teaspoons active dry yeast (1 envelope)
* 1 large egg room temperature
* 1/2 cup milk room temperature
* 2 teaspoons vanilla extract
* 3 3/4 cups All Purpose flour
* 1 teaspoon salt
* 3 tablespoons unsalted butter at room temperature
* vegetable oil for deep frying or avocado oil
* 1/2 cup powdered sugar
Instructions
* Add the warm water to the bowl. Add the yeast and 4 teaspoon sugar then set aside for about 15 minutes for the yeast to get activated.
* Measure out 3 ¾ cups of flour and set aside.
* In a separate bowl pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add the yeast mixture and one cup of the flour and whisk together until smooth.
* Attach the dough hook and continue mixing on medium speed with Kitchenaid Mixer, once the dough comes together add the butter and salt keep mixing until the dough is smooth and will pull away from the bowl.
* Cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.
* Add oil to a large pot and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
* Once risen, roll the dough into a 1/4 inch thick rectangle on a well floured surface. Cut into 2½ inch squares.
* Fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden.
* Place onto the paper towels then dust with powdered sugar and enjoy!
*Serve it while it is hot.
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FRENCH DOUGHNUTS | BEIGNETS | John Quilter
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Beignets are French style deep fired doughnuts made famous in New Orleans. Traditionally served with coffee they are mega, I bloody love um. What do you think they are worth, let me know guys in the comment box below and send me a picture if you decide to cook um.
Ive also posted a link to the coffee (from my business CRU KAFE) I like to enjoy them most with below.
COFFEE:
Love you guys, Increase the Peace
JQ x
BEIGNETS
Makes 18
INGREDIENTS
55ml warm water
7g FA Yeast
50g caster sugar
240ml milk full fat
115ml veg oil
1gg beaten
520g plain flour
pinch salt
1.5 litres veg oil to fry in
160g icing sugar
3 tsp cinnamon
METHOD
1. Mix water, yeast, sugar, milk, vegetable oil and egg together in a large mixing bowl.
Sift in the flour and salt and stir well together. Cover with oiled cling film and allow
to rise in a warm place for an hour. Will grow a little
2. Heat oil. Tip dough onto a flour work surface and roll in a 28cm square, 1 cm thick.
Cut into 16 smaller squares.
3. Sift icing sugar and cinnamon onto a lipped tray
4. Test oil is ready by drop piece of dough in and ifi it turns golden brown in 25 seconds
its ready. Lower the dough into the oil, cook it batches of four. They will puff up and
double in size, They are ready when a deep golden brown.
5. Remove from oil, drain on kitchen paper, Enjoy with a strong cup of coffee.
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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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FRENCH DOUGHNUTS | BEIGNETS | John Quilter
John Quilter
CLASSIC New Orleans Beignet Donuts | Cooking The States (Louisiana)
Okay obviously we'll never be BETTER than the OG. Straight up, some of the best food in the United States comes from Louisiana. From the French-acadians (future Cajuns) who were forcefully resettled in the region, to the African slaves brought over by Europeans to Southern Americans, many folks have made an impact on Louisiana’s culture. The Pelican state has a VERY DEEP food culture - it’s a vibrant melting pot with an incredibly unique cuisine. Today let's take a closer look at the baked morsel that put the world-famous Cafe Du Monde on the map. The beignet. Not a donut, but a beignet. Let’s do dis. ????????Adam ????????Adam
Get the FULL RECIPE here -
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TIMESTAMPS:
History of The Beignet (0:00)
Making Dat Dough (1:27)
Custard Time (3:18)
Fryin' Em Up (5:36)
Fillin' Time (7:30)
Taste Test (8:40)
Final Thoughts (9:05)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#Beignets #BeignetRecipe #Doughnuts #Dessert #Recipe #NewOrleans #Custard #CafeDuMonde #CookingTheStates #OmnivorousAdam
Beignets (Louisiana-style Dougnuts)
Have you seen that part in the movie Chef where they go to Cafe Du Monde and eat the best beignets in the world... Yeah, that's where I got the grand idea to make these bad boys and it just so happens that they turned out to be incredibly EASY and such a MAJOR MAJOR crowd pleaser...and very addictive...be careful. Anyways, hopefully you give these a go and if you do, make sure you SHARE with your friends and family. It won't be easy though...
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INGREDIENTS:
3/4 cup warm water
3/4 cup warm evaporated milk
1 tbsp dry active yeast
1 whole egg (optional, but optimal)
1/3 cup sugar
3 tbsp melted butter
1/2 of a vanilla bean (1 tbsp vanilla extract)
3 cups bread flour
2 tsp salt
1/4 cup powdered sugar (to finish)
PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
It’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee.
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#clairesaffitz #beignets #dessert
MAKES 35 TO 40 BEIGNETS
Ingredients:
3 3⁄4 cups all-purpose flour
(17.8 oz / 506g), preferably a high-protein brand such as King Arthur, plus more for rolling
1⁄4 cup rye or whole wheat flour (1.2 oz / 34g)
1⁄2 cup granulated sugar (3.5 oz / 100g)
2 3⁄4 teaspoons Diamond Crystal kosher salt or 1 1⁄2 teaspoons Morton kosher salt
1 teaspoon baking powder 1 teaspoon active dry yeast
1⁄2 cup whole milk (4.2 oz / 120g), at room temperature
2 large eggs (3.5 oz / 100g), beaten, at room temperature
6 cups neutral oil (2.9 lb / 1.3kg), such as peanut, for deep-frying
Confectioners' sugar, for serving
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Better Than Café Du Monde Beignets | New Orleans Beignet | Easy Beignet Recipe | Best French Donuts
This Summer we went to New Orleans, LA with my brother-in law and his family. It was a lot of fun!
All our friends told us we must try the beignets from Café Du Monde. Well well... We tasted them. (Being French, we are always very critical of things that are supposed to be French.) The beignets were okay. They were not as amazing as we thought they would be. We found the beignets from Café Beignet were way better, bigger, and fluffier than the ones from Café Du Monde. Just our personal French opinion! :)
Anyway, when we went back home, I wanted to see if I could make beignets myself. My sister in law Virginie, happened to have a recipe. So we made the recipe...3 times! We added ingredients and modified a few things from the original recipe to make it even better...
This recipe is the best beignet recipe so far, better than any store-bought beignets or from cafés we tasted out there.
You can bring New Orleans into your kitchen and enjoy the best beignets ever!
These beignets are soft, fluffy, airy, and AMAZING!! All our friends can testify! I promise, you won't be disappointed.
You've got to try Virginie's beignets. They are AMAZING!!!!
Bon appétit!
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All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
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➡️ RECIPE
Ingredients
(For 30 beignets)
1 1/2 cups lukewarm water
1 packet fast rising yeast
6 1/2 + 1/4 cups flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp salt
4 Tbsp soft butter
1 1/4 cups evaporated milk
2 tsp vanilla extract or rum
2 eggs
Powdered sugar for dusting
Instructions
1 - In a glass, mix together the yeast and the water. Set aside until foamy.
2 - Using a stand mixer with the hook attachment, mix together the flour, sugar, salt, and baking soda.
3 - At a medium speed, add the yeast with the water, then the butter.
4 - Gradually pour the evaporated milk.
5 - Once dough comes together, add vanilla extract and eggs.
6 - Keep kneading at a moderate speed for about 5 to 8 minutes or until dough is silky and sticky.
7 - Cover with plastic wrap and let rise in a warm spot for one hour.
8 - One hour later: Dump dough onto a floured surface.
9 - Fold dough several times to incorporate air. Use more flour if too sticky.
10 - Spread dough with a rolling pin into a 16x20 inch rectangle.
11 - Cut 30 squares.
12 - Make a small hole in the middle of each square with scissors.
13 - Deep fry the beignets a handful at a time. Fry each side until golden-brown.
14 - Transfer beignets into a dish lined with paper towels.
15 - Dust with powdered sugar and serve right away.
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