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.
BEIGNETS - T-R-L
Here is a beignet recipe from Ralph Brennan's Jazz Kitchen. I have not personally made these but have been told they are worth the work. Cook time is per batch. Overnight rise in fridge is not included in times.
Provided by Nana Lee
Categories Breads
Time 22m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- NOTE RE SUGAR:.
- Before adding sugar, throw it in food processor and process for 1 minute. This reduces the size ofthe sugar crystal and makes assimilation easier.
- Using the dough hook place flour, 2 1/2 teaspoons of instant yeast, shortening, milk and cold water into your mixing bowl.
- Mix till it becomes a viable mass 2 minutes maximum.
- Then add eggs 1 at time and mix for 45 seconds each.
- Now is the time to make your adjustments either add more flour or slightly add more water depending if it is to loose or to dry.
- When that is done, mix salt and sugar and add this to flour mix above. Mix for 4 more minutes.
- Total mix time should not exceed 10/11 minutes.
- Wrap the bowl tightly and place in your refrigerate for a overnight if you wish.
- Roll out on floured board to 1/8 inch thick. Cut into 2-1/2 inch squares.
- Deep fry at 360ºF for 2-3 minutes until lightly browned on both sides.
- Drain on towel and sprinkle with powdered sugar. Serve hot!
Nutrition Facts : Calories 907.7, Fat 17.8, SaturatedFat 5.8, Cholesterol 99.2, Sodium 552.4, Carbohydrate 159.5, Fiber 5.2, Sugar 20.6, Protein 24.8
BEIGNETS
This beignet recipe is a little different, as it uses milk instead of water. Adapted from John Besh's _My New Orleans_, as posted at Serious Eats by Caroline Russock. http://bit.ly/ciB1u8
Provided by DrGaellon
Categories Breads
Time 8h20m
Yield 30 beignets
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together milk, 1 tbsp sugar, yeast and 1 heaping tbsp flour, until sugar and yeast are dissolved.
- When surface of milk begins to be foamy, whisk in butter, salt and vanilla. Add the remaining sugar and flour and fold in with a rubber spatula. Knead the dough in the bowl for about 5 minutes, then cover with plastic wrap and refrigerate 6-8 hours.
- Transfer dough to a floured surface and roll out to 1/4" thickness. Cut into 2" squares, cover loosely with plastic wrap and let rise 1 hour.
- Heat 4-6 cups canola or cottonseed oil in a large pot until it reaches 350°F Fry 4-6 beignets at a time, being careful not to overcrowd the pot. Turn beignets every 30 seconds until golden and crispy all over. Remove finished beignets and drain on paper towels. Dust warm beignets generously with powdered sugar.
Nutrition Facts : Calories 122.2, Fat 3.5, SaturatedFat 2.1, Cholesterol 8.9, Sodium 64.3, Carbohydrate 20.5, Fiber 0.5, Sugar 7.7, Protein 2.1
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
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