BEIGNETS FOR ZE' LAY- ZAY! (LAZY)
Yes this is *totally* cheating, *but* totally yum! Another *great* recipe from my Cajun French friends!
Provided by Mamas Kitchen Hope
Categories Quick Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil in skillet over medium high heat.
- Remove biscuits from can and cut each in half and a 1 inch slit in the center to make a typical beignet shape.
- When oil is hot fry about 6 beignets at a time, turning often so they do not burn but turn a golden brown.
- Remove from oil and drain beignets on a paper towel.
- Place on serving plate and dust with powdered sugar.
NEW ORLEANS-STYLE BEIGNETS
Now you can have New Orleans-Style Beignets without leaving home!
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 11
Steps:
- In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside.
- In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!
BEIGNETS
I havent tried this recipe, but it looks simple and very yummy. Posted in response to a recipe request!
Provided by CookbookCarrie
Categories Yeast Breads
Time 23m
Yield 24 Beignets
Number Of Ingredients 10
Steps:
- Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
- Let proof for 10 minutes.
- Add the rest of the sugar, salt, eggs, and evaporated milk.
- Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F.
- Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
- Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
- Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.
Nutrition Facts : Calories 188.7, Fat 3.7, SaturatedFat 1.3, Cholesterol 18.6, Sodium 115.3, Carbohydrate 33.2, Fiber 1.1, Sugar 4.3, Protein 5.1
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
BEIGNET
I got this off the web can"t remember where but they are delicious. I drizzled them with honey before dusting with the powdered sugar.
Provided by snilsson
Categories Dessert
Time 15h15m
Yield 18 beignets, 18 serving(s)
Number Of Ingredients 11
Steps:
- * Use just enough vegetable oil to completely cover beignets while frying.
- Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface, form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
- To prepare dough, remove from.
- refrigerator and roll out on a lightly.
- floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.
- In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
- The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.).
Nutrition Facts : Calories 68.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 15.8, Sodium 139.8, Carbohydrate 9.4, Fiber 0.8, Sugar 3.2, Protein 2.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love