BEIGNETS WITH CINNAMON SUGAR
Super soft, not too greasy, incredibly full of flavor and winterish spices.
Provided by Jernej Kitchen
Categories Desserts
Time 1h30m
Yield serves 6 people
Number Of Ingredients 12
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.
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
- Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
CINNAMON AND SUGAR BEIGNETS
I found this recipe in "Out to Brunch - At Mildred Pierce Restaurant" Beignets are a french doughnut without the holes. These are best served while still warm.
Provided by diner524
Categories Yeast Breads
Time 5h25m
Yield 12 beignets, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 581.6, Fat 15.9, SaturatedFat 8.6, Cholesterol 165, Sodium 335.3, Carbohydrate 100.4, Fiber 4.1, Sugar 56.5, Protein 11.8
CINNAMON-SUGAR STICKS
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 0
Steps:
- Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.
CINNAMON SUGAR DONUTS
These donuts were inspired by the freshly fried donuts Chef Solomonov enjoys eating at the Jersey Shore boardwalk. Egg yolks, buttermilk, and melted butter make the cake rich and soft. Turning loose cake batter into donuts takes some skill (and lots of dusting flour!), but Solomonov is here to help you nail it.
Provided by Michael Solomonov
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter, followed by the buttermilk; mix until combined, about 5 seconds.
- Turn the mixer off. Add the dry ingredients: flour, baking soda, baking powder, salt and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until dough is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
- Tape a 12" x 16" sheet of parchment paper to your work surface to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed.) Scrape down the paddle attachment, then turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, all the way to the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
- Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
- Cut donuts: Use two sizes of ring cutters to quickly cut out the donuts. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
- Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, frying about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for the donuts will be about 2½ minutes.)Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
- In a large bowl, combine sugar, light brown sugar, cinnamon, nutmeg, and salt. One by one, toss the hot donuts in the sugar mixture until well coated. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.
SUGARED CINNAMON ALMONDS
Make and share this Sugared Cinnamon Almonds recipe from Food.com.
Provided by lisar
Categories Lunch/Snacks
Time 35m
Yield 3 1/4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Line a baking sheet with foil and lightly spray with vegetable oil.
- In a large bowl combine sugar and cinnamon.
- In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
- Add almonds to egg mixture and toss to coat.
- Then pour almonds into cinnamon sugar mixture and toss to coat.
- Spread sugar coated almonds on lined baking sheet.
- Bake 25 minutes; stir after 10 minutes.
- Let cool and remove from pan with slotted spoon.
CINNAMON SUGAR BISCUITS
Melt in your mouth cinnamon biscuits. Delicious hot from the oven with a cup of coffee. Good for freezing. Flour amount is approximate, make sure not to add too much or they wont be as soft.
Provided by Mami J
Categories Breads
Time 32m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a large bowl mix the dry ingredients. With your fingers or two knives, mix in the shortening or butter until it resembles coarse meal. Add the buttermilk, mixing in a little at a time until it forms a sticky dough, Turn the dough out on a lightly floured surface and knead a few times, adding more flour as needed until the dough is smooth and no longer sticky.With a floured rolling pin roll into a 1/2 inch thickness. In a small bowl mix the sugar and cinnamon. Brush the dough with the butter and evenly spread the cinnamon sugar on top. Cut out the biscuits, using a round or square 2 inches cutter. Place on a lightly greased cookie sheet and bake for 12 minutes or until golden and puffed.
Nutrition Facts : Calories 334.6, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.7, Sodium 755.7, Carbohydrate 52.4, Fiber 1.9, Sugar 15.3, Protein 6.3
More about "cinnamonandsugarbeignets food"
CINNAMON RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: CINNAMON SUGAR BEIGNETS - STYLE AT HOME
From styleathome.com
50 WAYS TO BAKE WITH CINNAMON - TASTE OF HOME
From tasteofhome.com
18 BEST CINNAMON RECIPES - THE SPRUCE EATS
From thespruceeats.com
25 CINNAMON RECIPES THAT PROVE IT’S THE BEST SPICE ON …
From greatist.com
CINNAMON SUGAR SCONES – SMITTEN KITCHEN
From smittenkitchen.com
CINNAMON BUNS | CANADIAN LIVING
From canadianliving.com
RECIPES — BINGING WITH BABISH
From bingingwithbabish.com
CINNAMON BEARS: 5LBS : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
Reviews 9
CINNAMON SUGAR BEIGNETS | DELAMOO.COM
From delamoo.com
CINNAMON SUGAR BISCUITS — AMANDA E FABER
From amandaefaber.com
A COMPLETE GUIDE TO USING CINNAMON FOR WEIGHT LOSS
From cinnamonfood.com
OUR 15 BEST CINNAMON-SUGAR RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
TOP 10 SUPERFOODS: GOJI BERRIES, CINNAMON, TURMERIC AND MORE
From canadianliving.com
THE 10 BEST CINNAMONS IN 2022 - THE SPRUCE EATS
From thespruceeats.com
CINNAMON LINKED TO BLOOD SUGAR CONTROL IN PREDIABETES, STUDY FINDS
From cnn.com
A LIST OF THE 27 ESSENTIAL COOKING SPICES YOU NEED TO KNOW
From masterclass.com
BEST BEIGNETS WITH CINNAMON AND SUGAR RECIPES - FOOD …
From foodnetwork.ca
10 BEST CINNAMON SUGAR MEXICAN DESSERT RECIPES - YUMMLY
From yummly.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
10 BEST CINNAMON BREAKFAST RECIPES | YUMMLY
From yummly.com
CLASSIC CINNAMON STICKY BUNS - FOOD NETWORK CANADA
From foodnetwork.ca
CINNAMON RECIPES: 263 THINGS TO DO WITH IT, PART I
From cnz.to
CINNAMON-SUGAR DOUGHNUT BITES RECIPE | MYRECIPES
From myrecipes.com
CANADA'S FOOD GUIDE
From food-guide.canada.ca
CINNAMON SUGAR BEIGNETS | NEW ORLEANS SCHOOL OF COOKING
From neworleansschoolofcooking.com
21 TRADITIONAL CAMEROONIAN FOODS TO FEED YOUR SOUL
From africanbites.com
CINNAMON SUGAR BITES - LOVE FOOD, WILL SHARE
From lovefoodwillshare.com
CINNABON BAKERY RESTAURANT: CINNABON LOCAL BAKERY NEAR YOU
From cinnabon.com
6 REASONS WHY CINNAMON IS GREAT FOR YOUR SUGAR CRAVINGS
From healthyy.net
40 SWEET, SUGARY CINNAMON DESSERTS - TASTE OF HOME
From tasteofhome.com
CINNAMON SUGAR BEIGNETS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CINNAMON SUGAR TORTILLA BITES – SANA FOODS
From sanafoods.com
12 OF THE HEALTHIEST FOODS TO EAT FOR BREAKFAST
From healthline.com
CINNABON® BAKERY MENU: DRINK & CINNAMON ROLL MENU
From cinnabon.com
CINNAMON AND SUGAR BEIGNETS RECIPE - FOOD NEWS
From foodnewsnews.com
CINNAMON SUGAR DOUGHNUTS (SUPER FLUFFY) - CLOUDY KITCHEN
From cloudykitchen.com
CINNAMON SUGAR ALMONDS RECIPE! {5-MINUTE STOVETOP CANDIED …
From thefrugalgirls.com
TOP FOODS AND DRINKS! | FOOD FOR NET - FOOD FOR NET | FOOD FOR NET
From foodfornet.com
TOP 10 FOODS HIGHEST IN GLUCOSE - MYFOODDATA
From myfooddata.com
10 EVIDENCE-BASED HEALTH BENEFITS OF CINNAMON
From healthline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love