New Orleans Style Beignet Recipe
This beignet recipe was inspired by a recent trip to New Orleans. If you haven’t tried one before, a beignet is a square doughnut covered in powdered sugar. As if that wasn’t good enough, dip this beignet recipe in our Chocolate Hazelnut, Butterscotch Caramel, and Vanilla Raspberry sauces.
Recipe:
PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
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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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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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How to Make Beignets - Beignets Cafe Du Monde
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Learn how to make beignets. You can stuff these with Nutella, chocolate or jelly and have stuffed beignets or stuffed donuts
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INGREDIENT
1 package yeast (2-1/4 tsp)
3/4 cup warm water
1/4 cup white sugar
2/3 cup evaporate milk
1 large egg
1 tsp salt
1 tsp vanilla extract
3 Tbsp shortening, melted
3-1/3 cup bread flour
Powdered sugar, to serve
INSTRUCTIONS
1. In a jug or a small bowl, combine warm water, 1 tsp of sugar and yeast and stir. Let it proof for 5-10 minutes.
2. In a large bowl, combine egg, evaporated milk, salt, vanilla extract, remaining sugar, yeast mixture and whisk until combine. Add melted shortening and whisk to incorporate it.
3. Add half of the flour and mix until it looks soggy, then add the remaining flour and mix with your hand until it forms a dough. Place it on your working surface and knead it until the know becomes smooth, 7-10 minutes.
4. Grease a bowl with a little bit of oil, transfer dough to the bowl, brush the top of the dough with oil and cover it with plastic wrap or aluminum foil. Allow the dough to proof in a warm place for 1-1/2 to 2 hours or until it doubles in size.
5. Sprinkle your counter with flour, roll out the dough to 1/4 of an inch thick . Cut into 2 inch squares with a pizza cutter or knife. Place the dough squares in a baking sheet, cover them and allow to rise for 45 minutes.
6. Add oil to a skillet and allow to get hot. Fry beignets over medium heat until golden brown , 1 minute or so on each side. Remove to a plate with paper towel. Dust with a heavy layer of powdered sugar and serve warm.
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)
The Ultimate Beignet Recipe: Perfect for Breakfast, Brunch, or Dessert
The Ultimate Beignet Recipe: Perfect for Breakfast, Brunch, or Dessert - Get ready to indulge in one of the most beloved pastries in the world – beignets! In this video, we'll show you how to make this delightful French treat at home with our easy-to-follow recipe. You'll learn how to mix and knead the dough, cut it into the signature square shape, and fry them to golden perfection. We'll also share our secret ingredient for making beignets extra fluffy and light. Whether you're looking for a sweet breakfast treat, a tasty snack, or a dessert that will impress your guests, this recipe is sure to be a hit. So put on your chef hat and let's get started!
Ingredients:
3 cups Flour
1½ tsp. Kosher Salt
1 package Instant Yeast or Active Dry Yeast
1 cup Milk
2 tbsp. Brown Sugar
2 tbsp. Butter
1 Egg
1 teaspoon Vanilla Extract
Oil for frying
Powdered Sugar, to taste
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Making the Famous New Orleans Style Beignets
Come with me down to the Bayou and make this classic French Quarter dessert- beignets!
#beignets #cowboycooking
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