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 BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
- Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
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
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.
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BUTTERMILK BEIGNETS RECIPE | POPSUGAR FOOD
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Estimated Reading Time 6 mins
- 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.
HOMEMADE BUTTERMILK BEIGNETS - THE DELICIOUS SPOON
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5/5 (5)Total Time 2 hrs 5 minsCategory Dessert, TreatCalories 118 per serving
- In a large bowl add the warm water, yeast and 1 tablespoon of sugar. Whisk to blend and let sit for 7-10 minutes until a "raft' forms on the top of foamy-looking yeast.
- Add the remaining sugar, melted butter, egg, egg yolk and buttermilk to the yeast mixture and whisk to combine.
- Add the flour and salt and using a hand mixer or stand mixer with a hook attchment blend until the flour is combined with the liquid and the dough begins to become smooth looking and pulls away from the edge of the bowl. If using a hand mixer I find I need to remove the dough from the bowl once it is blended and then knead by hand for about 5 minutes until the ball of dough becomes smooth and less sticky.
- Spray the bowl with cooking spray and let the dough rise in the bowl covered with plastic wrap or a clean towel for about 90 minutes. The dough should double in size.
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