The Best Homemade Beignets Recipe | Without Mixer
French Beignet Recipe ( Makes 50 bite-size pieces)
Ingredients :
3/4 cup Water
3/4 cup Evaporated Milk
1/4 cup Sugar
3 tbsp Melted Butter
1 large Egg / 2 small Eggs
1 tsp Vanilla
4 1/2 cup of Bread Flour
1 tbsp Yeast
2 tsp Salt
Powdered Sugar
Methods :
1.Combine water, evaporated milk, sugar, butter, egg and vanilla in a mixing bowl. Mix to combine
2.Add in flour , yeast and salt
3.Mix until the dough comes together and well combined
4.( If using mixer, knead for 2-3 minutes until the dough pulls away from the sides and forms a smooth sticky ball )
5.Cover and proof in a warm place for 1-2 hours, until doubled in size
6.Turn the dough onto a floured surface. Roll the dough out into a large rectangle
7.Using a scraper or knife, cut the dough into squares
8.Fry until golden brown on both sides
9.Remove and place on paper towels to drain
10.Dust generously with powdered sugar. Serve warm
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Raspberry Beignets With Iron Chef Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Soft as a pillow, these beignets are the best dessert Iron Chef Alex Guarnaschelli has EVER made!
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Raspberry Beignets with Vanilla Dipping Sauce
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 3 hr 50 min
Prep: 30 min
Inactive: 3 hr
Cook: 20 min
Yield: approximately 24 beignets
Ingredients
1 tablespoon plus 2 1/2 teaspoons active dry yeast
1 cup warm water
1 cup all-purpose flour
1 1/4 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 1/2 cups bread flour
Extra flour, for rolling the dough (about 1 cup total)
1 gallon fryer oil
3/4 cup raspberry jam (preferably seedless), in a pastry bag fitted with a small tip
Granulated sugar, for garnish
Vanilla Dipping sauce, for serving, recipe follows
Vanilla Dipping Sauce:
2 cups heavy cream
2 cups whole milk
2 vanilla beans, split and scraped
12 egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract
Directions
In a medium bowl, stir together the yeast and the water. Set aside to proof.
After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.
Vanilla Dipping Sauce:
In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.
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Raspberry Beignets With Iron Chef Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
New Orleans Beignets Recipe
Nothing screams New Orleans more than fresh beignets. Covered in billowy powdered sugar, you can get all the flavors of this well-loved pastry at home with this easy recipe.
#mardigras #desserts #recipes
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Beignets Recipe
My soft, pillowy, vanilla-scented Beignets are French donuts fried until golden brown then dusted with powdered sugar. These are the best New Orleans style beignets, and they're impossible to resist! Beignets are soft, sweet, and delicious square donuts that are insanely delicious and highly addicting, I mean is there anything better than freshly fried, warm donuts served with a cup of hot coffee? Making homemade beignets might seem daunting but they’re actually super easy to make.
RECIPE:
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BEIGNETS AFRICAINS:une meilleur façon de faire la PATE à beignets,recette simple et rapide
BEIGNETS AFRICAINS:une meilleur façon de faire la PATE à beignets,recette simple et rapide
INGREDIENTS
- 1kg de farine
- 850 ml d'eau
- 300g de sucre
- une pincée de sel
- 2 sachets levure boulangère
- 1 sachet sucre vanille
- Huile de tournesol
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.