Cinnamon And Sugar Beignets Food

BEIGNETS

Steps:

• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F.
• Line a plate with paper towels; set aside.
• On lightly floured work surface, roll dough into ball and pat into 8x6-inch rectangle about 1/2 inch thick. Cut into 9 equal pieces using pizza cutter or knife.
• Fry 2 or 3 pieces of dough at a time in hot oil 2 to 3 minutes on each side, turning with slotted spoon, until deep golden brown. Remove with slotted spoon. Drain on paper towels.
• Sprinkle tops with powdered sugar, and serve warm.

BEIGNETS WITH CINNAMON SUGAR

Steps:

• Mix 50ml (1.7 oz) of water, milk, sugar, and yeast in a bowl of a stand mixer and let sit for 10 minutes at room temperature.
• Add the flour, 1/2 teaspoon of nutmeg powder, 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of allspice powder, 1/2 teaspoon of cloves powder, 1/2 teaspoon of cardamom powder and rum to the yeast mixture and stir to combine. Knead using a stand mixer fitted with dough hook. Add the egg and continue to knead for about 3 - 5 minutes. The dough has to be glossy and smooth. Cut the butter into small cubes and slowly incorporate it into the dough. Knead once again. Cover with a kitchen towel and let proof on room temperature for about 35 minutes or until doubled in size.
• Roll the dough out to about 0.5 cm (1/4-inch) thickness and cut into 5 cm (2-inch) squares. Place each beignet on a tray lined with parchment paper. Leave a bit of space in between each beignet. Cover with a kitchen towel and let proof for about 15 minutes.
• In a bowl stir together the sugar, cinnamon powder and seeds from 1/2 vanilla bean. Set aside.
• Get a heavy-based saucepan. Fill it up to the halfway point with rapeseed oil. Heat the oil to 165 - 170°C/330 - 340°F. Carefully remove the beignets from the baking tray, take care not to deflate them, and put them into the oil. Cover with a lid. Fry for 3 minutes on each side until golden brown. Don't cover with a lid when you turn the beignets around. Remove from the oil and drain them on kitchen paper. Set aside to cool slightly.
• Coat the beignets with cinnamon sugar while they are still a bit warm and serve immediately.

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE

Steps:

• In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
• Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
• Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
• In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
• Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
• In a large heavy pot or deep skillet, heat oil to 365 degrees F.
• Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
• Remove with a slotted spoon and drain on paper towels.
• Repeat with remaining dough.
• To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

BEIGNETS

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.

CINNAMON AND SUGAR BEIGNETS

Steps:

• In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
• In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
• Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
• Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
• Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
• Note: Also good rolling them in powdered/confectioners sugar.

CINNAMON SUGAR BEIGNETS

Steps:

• In a medium bowl, pour warm water and sprinkle your yeast on top of it. Add the sugar and give the liquid a good stir. After a couple of minutes it should start to look cloudy. Let it sit at room temperature for around 5-15 minutes (depending on the temperature of your environment). You will know it's ready when the mixture has turned foamy.
• Add your salt, egg, milk, vanilla extract, and butter. Then mix until everything is well incorporated.
• Add the flour to the wet ingredients and mix. When it becomes dough-like, take it out of the bowl and knead it. Then put it back into the bowl, cover with plastic wrap or a towel, and allow for it to rise (for about an hour).
• After it has risen, take it out of the bowl and onto a floured surface. Roll it out with a rolling pin until it is about ½ an inch thick. Cut out the dough into large circle shapes with a smaller circle in the middle of it using a cookie cutter (donut shape).
• Place the donut shapes on a baking sheet or surface with parchment paper and cover with plastic wrap or a towel. Let it proof for about 45 minutes to 1 ½ hours depending on your environmental conditions.
• Using a deep saucepan or large frying pan, pour oil to about 3-4 inches deep in order to allow the beignets to float on the surface of the oil. Preheat the oil to around medium heat (365F), and slowly place the beignets into the heated oil using a slotted spoon or if you're super careful you can get away with slipping the donut into the pan using your hand. Fry the donuts, three or four at a time depending on the size of your pan, in the oil 2 to 3 minutes or until they are golden brown, turning the donuts once halfway through. After they're done, place the beignets on a paper towel for excess oil to drain. Repeat with all the dough.
• After frying all the beignets, coat them in a mixture of sugar and cinnamon. Serve warm.

BEIGNETS

Steps:

• In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.

CINNAMON AND SUGAR BEIGNETS

Steps:

• In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
• In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
• Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
• Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
• Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
• Note: Also good rolling them in powdered/confectioners sugar.