Best New Orleans Beignets Recipes

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

NEW ORLEANS BEIGNETS

Steps:

• Sift together the flour, baking powder, sugar, and salt into a big bowl.
• In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
• Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
• In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
• Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
• Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.

QUICK NEW ORLEANS BEIGNETS

Steps:

• Flatten and stretch each roll slightly.
• Pour oil to the depth of 2 inches in fry pan; heat to 375°F.
• Fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. Drain on the paper towels.
• Sprinkle with powdered sugar.
• Serve immediately.

NEW ORLEANS BEIGNETS

Steps:

• Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
• Bring to a boil and add 1 cup of sifted flour.
• Stir and cook thoroughly until it comes together and pulls away from the pan.
• Turn off heat and add 4 eggs, beating after each egg you put in.
• Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
• Drop squares into 375 degree deep fat.
• As the beignets brown, they will turn over by themselves.
• Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
• Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
• Great with cafe au lait.
• Be sure to set a castor of powdered sugar on the table so more can be added if needed.

NEW ORLEANS ESSENTIALS: CHEESY CHICKEN BEIGNETS

Steps:

• PREP/PREPARE
• THE FILLING
• Gather your Ingredients (mise en place).
• Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
• Remove from the pan, drain on paper towels, and reserve.
• Salt and pepper both sides of the chicken breast.
• Add the chicken breast to the sauté pan, and reduce the heat to medium low
• Slowly cook the chicken breast in the bacon grease until cooked through, about 8 - 10 minutes.
• Chef's Tip: If the chicken breast is thick, you can cut it in half, lengthwise, to cut down on the cooking time (like I did).
• Remove from the pan, allow to slightly cool, then shred, and chop.
• Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
• Cover, place into the fridge, and allow to cool for about 30 minutes.
• Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
• Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
• THE BATTER
• Gather your ingredients (mise en place).
• Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
• Then whisk in the egg yolk.
• Chef's Note: The mixture will be thick; like a tempura batter.
• THE ASSEMBLY
• Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
• Take three of the chicken balls and add them to the batter.
• Make sure that they are completely coated, and then remove and carefully place into the oil.
• Chef's Note: Allow to cook until golden brown, about 3 - 5 minutes.
• Remove from the oil, and place on paper towels to drain.
• Chef's Note: Continue to cook the remaining beignets.
• PLATE/PRESENT
• Serve while nice and warm with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

NEW ORLEANS BEIGNETS

Steps:

• In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
• In a separate bowl, whisk together the buttermilk and egg.
• Add the melted butter and vanilla, mixing well.
• Add the liquid ingredients to the dry ingredients and mix well.
• Divide the dough into two balls.
• On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
• Cut the big square into 12 smaller squares.
• Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
• Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
• Remove with a slotted spoon and drain on paper.
• Sprinkle with powdered sugar.

NEW ORLEANS-STYLE BEIGNETS

Steps:

• 1. In the bowl of a mixer with a dough hook, combine water, milk, sugar, salt, egg, and butter. Begin mixing, slowly adding the flour and then the yeast. When the dough is smooth and glossy, place in a glass bowl coated with oil. Turn the dough several times to coat with oil, then cover with plastic wrap. Refrigerate dough overnight.
• 2. In the morning, roll out dough to a thickness of 1/2-inch. With a sharp knife, cut dough into 3-inch squares. Pour 3 inches of oil in a large Dutch oven over high heat. When oil is hot, drop two or three beignets into the pan. The dough should float to the top of the oil quickly. Turn the dough once or twice until puffed and golden on both sides, about 3 minutes.
• 3. Drain on paper towels, then sprinkle with confectioners' sugar. Serve with cafe au lait. You must, must, must eat beignets hot because cold beignets are a leaden affair.

NEW ORLEANS BEIGNETS

Steps:

• In the bowl of a stand mixer, combine yeast, water and honey; stir. Let it sit for 15 minutes.
• In a small bowl, add eggs, evaporated milk and vanilla extract. Beat the ingredients until well blended and set aside.
• In a large bowl, combine 3 cups flour, cinnamon and salt; whisk and set aside.
• When the yeast is alive, add egg mixture and process on medium speed until blended using the paddle attachment.
• Switch to dough hook attachment and add 3 cups flour mixture and butter; process on low speed until combined. Increase the speed to 3 and working by tablespoons, add the remaining ½ cup flour or as needed until the dough is smooth.
• Form a ball by pulling under and place dough in a bowl lightly greased with grapeseed oil. Cover with a clean dish towel and transfer to a draft-free spot for 2 hours or until it doubles in size.
• On a work surface generously floured, roll out the dough into a rectangle down to ¼-inch thick. Cut it into 2 ½-inch squares using a pizza cutter. Place them in a single layer on a baking sheet lined with parchment paper while making the others.
• In a heavy bottom skillet, bring canola oil to 375ºF
• Working in batches and not overcrowding, carefully drop in the dough squares and fry until golden and plump, flipping them half way, about 1 minute per side. If beignets don't pop up and float it's because the oil is not hot enough.
• Using a spider strainer, transfer them to a wire rack sitting on a baking sheet while working with the others.
• Add hot beignets to a paper bag with confectioners' sugar. Close the bag and shake it until well coated. Serve them immediately. Makes 4 dozen
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/-mutVOibKdk