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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beignets au yaourt / how to make yoghurt make me well/Drop doughnut/ comment faire beignet au yaourt
Beignets au yaourt
Ingrédients pour 32 beignets de taille moyenne
150 g de sucre
6g de sel
5 œufs
500g de farine
100g de beurre
150 ml de yaourt nature
8g de levure chimique
1 zeste de citron vert
10g de sucre vanillé
huile végétale pour la friture
Astuce:
????????Vous n’avez pas besoin de temps de repos, dès que la pâte est faite, veuillez chauffer l'huile et la faire frire.
????????Les beignets doivent être cuits à feu moyen pendant 10 minutes jusqu'à ce qu'ils soient dorés.
????????La chaleur ne doit pas être ni trop élevée ni trop basse, mais entre les deux. S'il est trop chaud, le beignet deviendra rapidement doré à l'extérieur mais sera cru au milieu et s'il est trop bas, il absorbera l'huile.
????????Les beignets pendant la cuisson se fissureront, c'est normal et lui permettront de bien cuire au milieu.
beignets recipe / Yoghurt drop doughnut:
Ingredients for 32 medium size drop doughnuts:
150g sugar
6g salt
5 eggs
500g flour
100g butter
150ml plain yoghurt
8g baking powder
1 lime zest
10g vanilla sugar
vegetable oil for frying
Trick:
You don’t need any resting time, as soon as the dough is done, please heat the oil and fry it.
????????The doughnuts should be cooked over medium heat for 10 minutes until golden brown.
????????The heat should not be too high or too low, but in between. If it is too hot the donut will quickly turn golden brown on the outside but will be raw in the middle and if it is too low it will absorb the oil.
???????? Donuts during cooking will crack, this is normal and will allow it to cook well in the middle.
Beignets recipe | The Best Authentic New Orleans Beignets Recipe| French doughnuts
Beignets recipe/New Orleans Beignets Recipe ( Fried & Baked)/ French doughnuts
The Best Authentic New Orleans Beignets Recipe
Ingredients:
for the dough:
All purpose flour-2 cups ( 250 g)
Active dry yeast-1 heaped teaspoon
Sugar-3 tablespoon+ 1 teaspoon
Lukewarm water-1/4 cup (60 ml)
milk ( room temperature)-100 ml
salt-1/4 teaspoon
Egg- 1 ( room temperature)
vanilla essence-1 teaspoon
Melted butter-2 tablespoon
Powdered sugar -1/2 cup for coating
Oil-1 for frying
All purpose flour-1/4 ( for dusting)
for baked donuts:
milk- 2 to tablespoon
butter -2 tablespoon
Baking:
Bake in a preheated oven at 170C for 15-20 minutes.
Frying :
Oil temperature: 360 F
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Growing Up by Scott Buckley
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