Does anyone (Louisiana) have a good Beignet recipe?!


Question: Hi, I am from Louisiana and this is the recipe I use.

French Market Style Beignets Recipe

This version of Beignets can be made at the last minute because it does not require kneading or rising time. It is so easy that you'll find yourself whipping up a batch whenever you are in the mood for a little something sweet.

Oil for frying – safflower or other oil with a high smoke point
1-3/4 cups sifted flour, plus extra for rolling
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup sugar
2 large eggs
? teaspoon pure vanilla
2 tablespoons canola or safflower oil
2 tablespoons milk
? cup powdered sugar

Fill a heavy pot (or 2-1/2” deep cast iron skillet) halfway with oil. Be sure to use good frying oil with a high smoke point. Heat over a medium-high flame until oil reaches a temperature of 360 degrees F.

While the oil is heating up, lightly beat the eggs with a wire whisk in a large bowl. Stir in sugar and vanilla. Stir milk and oil (canola or safflower) into sugar-egg mixture. Add the flour, baking powder and salt into a sifter or sieve and sift directly into egg mixture. Stir until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. If the dough is too sticky, gently work in a small amount of flour. The dough will be tough if overworked. Sprinkle dough lightly with flour and gently roll the dough out to a thickness of 1/8-inch. Use a sharp knife or pizza cutter to cut rolled dough into 2-inch squares. Resist the temptation to remix the scraps. They will be tough so just fry up the odd bits just as they are.

Use a dough scraper or spatula to gently lift the cutout dough off the work surface and into the hot oil. Fry the beignets, a few at a time, until golden, turning as necessary, with a slotted spoon. When both sides are golden, remove from hot oil and allow the beignets to drain on paper towels. Dust heavily with sifted powdered sugar and serve immediately.

Makes about 1 dozen Beignets


Answers: Hi, I am from Louisiana and this is the recipe I use.

French Market Style Beignets Recipe

This version of Beignets can be made at the last minute because it does not require kneading or rising time. It is so easy that you'll find yourself whipping up a batch whenever you are in the mood for a little something sweet.

Oil for frying – safflower or other oil with a high smoke point
1-3/4 cups sifted flour, plus extra for rolling
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup sugar
2 large eggs
? teaspoon pure vanilla
2 tablespoons canola or safflower oil
2 tablespoons milk
? cup powdered sugar

Fill a heavy pot (or 2-1/2” deep cast iron skillet) halfway with oil. Be sure to use good frying oil with a high smoke point. Heat over a medium-high flame until oil reaches a temperature of 360 degrees F.

While the oil is heating up, lightly beat the eggs with a wire whisk in a large bowl. Stir in sugar and vanilla. Stir milk and oil (canola or safflower) into sugar-egg mixture. Add the flour, baking powder and salt into a sifter or sieve and sift directly into egg mixture. Stir until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. If the dough is too sticky, gently work in a small amount of flour. The dough will be tough if overworked. Sprinkle dough lightly with flour and gently roll the dough out to a thickness of 1/8-inch. Use a sharp knife or pizza cutter to cut rolled dough into 2-inch squares. Resist the temptation to remix the scraps. They will be tough so just fry up the odd bits just as they are.

Use a dough scraper or spatula to gently lift the cutout dough off the work surface and into the hot oil. Fry the beignets, a few at a time, until golden, turning as necessary, with a slotted spoon. When both sides are golden, remove from hot oil and allow the beignets to drain on paper towels. Dust heavily with sifted powdered sugar and serve immediately.

Makes about 1 dozen Beignets

Here is one straight from the French Quarter- and don't forget the chicory for the coffee!

Beignets:
1 cup warm milk (about 105 to 115 degrees F/40 to 46 degrees C)
1 package (2 1/4 tsp./7g) dry yeast
1/4 cup granulated sugar
2 medium eggs
1/4 cup (1/2 stick/4 oz/56g) butter, melted
1 teaspoon salt
3 cups (or more) all-purpose flour

Solid vegetable shortening (for deep-frying)

Confectioners' sugar, for garnish



Beignets:
Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough.

Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.

Heat shortening in deep-fryer to 325 degrees F (160 C). Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.

Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.

Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce (optional) over and around beignets. Generously sprinkle confectioners' sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with confectioners' sugar, and serve blueberry sauce (optional) alongside.

Makes 24 beignets

INGREDIENTS:

* 1 envelope active dry yeast
* 1 1/2 cups warm water (approx. 105°)
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 2 eggs, beaten
* 1 cup evaporated milk
* 7 cups all-purpose flour
* 1/4 cup shortening, softened
* oil for deep frying
* powdered sugar

PREPARATION:
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth.
Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.
Dough can cut and frozen, separated in container with waxed paper.

Makes 4 to 5 dozen.

Thank you, I'm going to take them too. Please forgive me. I've been thinking about these . There was a piece on the food network the other day or maybe it was the travel channel....................................

LOUISANA STYLE BEIGNETS

4 eggs
1 cup milk
1 cup sugar
1 tablespoon salt
1 cup flour
1 tablespoon baking powder
2 tablespoons vegetable oil

Mix eggs, milk, sugar and vegetable oil in a bowl.
On a piece of wax or parchment paper, sift together salt, flour and baking powder; add to egg mixture.

Mix with a wooden spoon into a dough. Turn out onto a lightly floured, clean work surface; roll out and cut into strips.

Place into deep hot oil at 360°F degrees, fry until fluffy (turning once).

Top with powdered sugar!





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