BUTTERMILK BEIGNETS
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Provided by David Guas
Categories Milk/Cream Dessert Mardi Gras Deep-Fry Buttermilk Sugar Conscious Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher New Orleans
Yield Makes about 4 dozen beignets
Number Of Ingredients 9
Steps:
- Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
- Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
- Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
- Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
- Make ahead:
- The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.
BUTTERMILK BEER BEIGNETS
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Provided by Nguyen Tran
Categories HarperCollins Bread Beer Buttermilk Side Fry
Yield 2-4 servings
Number Of Ingredients 7
Steps:
- Combine flour, cornstarch, salt, sugar, and baking powder in a large mixing bowl. Mix well.
- Pour in buttermilk, then pour in beer. Gently fold in with a baking spatula. DO NOT WHISK. A whisk will introduce too much air into the dough, which will make the beignets too tough.
- The temperature of the batter is important! Refrigerate 30 minutes before frying. The beignet will come out more airy and less dense if the batter is, as Foreigner reminds us, "cold as ice."
- When the beignets are ready to fry, bring a pot of oil up to 350°F over medium-high heat. Scoop up the dough with an ice cream scoop, drop in the pot of oil, and fry for about 4 1/2 to 5 minutes, constantly turning until the dough is a light golden brown.
- To sure the beignets are cooked through, stick them with a long skewer. The skewer should be clean when you remove it. If it's not, continue to fry.
- Remove and shake off excess oil, then set aside.
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
BEIGNETS RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar
Provided by Alix Traeger
Categories Desserts
Time 1h45m
Yield 30 beignets
Number Of Ingredients 10
Steps:
- Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
- Add the eggs, milk, melted butter, and sugar, and whisk to combine.
- In a large bowl, whisk together the flour and salt.
- Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
- Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down with your fist, then turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
- Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
- Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
- Dust the beignets with powdered sugar and serve warm.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 15 grams, Fat 58 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
BUTTERMILK AND BEER-BATTERED ONION RINGS
These are the best battered onion rings I've ever had. Recipe comes from Famous Dave's Backroads & Sidestreets. Preparation and cooking times are approximate since you can decide whether to chill the rings and batter for 2-24 hours.
Provided by Hey Jude
Categories Lunch/Snacks
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Stir sugar into 2 quarts cold water.
- Slice onions 3/4 inch thick, place in sugar water and refrigerate.
- For the batter, mix all dry ingredients until well blended.
- Mix buttermilk, eggs and 2 T.
- oil together and mix into cornmeal mixture.
- Lightly stir but do not over mix.
- Gently fold in the beer until well mixed.
- Drink what's left of the beer.
- Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
- Drain onion rings.
- Make sure to discard thin membrane that separates from the rings or the batter won't stick.
- Place oil in a heavy skillet about 3/4 inch deep and heat to 350°.
- Dip rings into batter and fry until a deep, dark golden brown.
- Drain on a wire rack.
Nutrition Facts : Calories 587, Fat 11.2, SaturatedFat 2.5, Cholesterol 108.2, Sodium 270, Carbohydrate 111.5, Fiber 4.1, Sugar 57.2, Protein 11.1
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BUTTERMILK BEER BEIGNETS RECIPE - LOS ANGELES TIMES
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Category DESSERTS, STOVETOP, SIDESEstimated Reading Time 7 mins
- In a large mixing bowl, combine the flour, cornstarch, salt, sugar and baking powder. Pour in the buttermilk, then the beer. Gently fold using a spatula, careful not to whisk (a whisk will introduce too much air into the dough, which will make the beignets tough).
- Set the batter aside for at least an hour to give the liquids time to mix and react for the fluffiest beignets. Then refrigerate the batter for 30 minutes before frying (when chilled, the beignets come out more airy and less dense).
- Bring a pot of cooking oil to 350 degrees over medium-high heat. Use an ice cream scoop to portion the dough, dipping each portion in the oil. Fry until the dough is a light golden brown 4 ½ to 5 minutes. To make sure the beignets are cooked through, stick them with a long skewer. If the beignets are ready, the skewer will come out clean; if not, continue to fry.
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