EASY DROP BEIGNETS
This is a quick recipe for beignets which does not require yeast or rolling and cutting. These are delicious served with chocolate sauce and powdered sugar, cinnamon-sugar, honey, or any other topping that you might use for donuts or waffles.
Provided by BMG
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.
- Pour oil into a deep skillet or pot and heat over medium-high heat. Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 52.3 g, Cholesterol 34.3 mg, Fat 13.2 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 906 mg, Sugar 3.5 g
NEW ORLEANS BEIGNETS
These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BEIGNETS
The French might have been the first to deep-fry choux pastry, but it's in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn't happen, you'll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.
Provided by Kay Chun
Categories brunch, snack, finger foods, pastries, dessert
Time 3h45m
Yield About 3 dozen
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
- Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
- In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
- In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners' sugar and serve warm.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 2 grams, TransFat 0 grams
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
BASIC BEIGNETS
All of the beignet recipes I have found here on Zaar have yeast in them. This is a recipe we use ALL THE TIME in the south...with no yeast. (Yeast and I don't get along, that is why I bought a bread machine) Light and fluffy!! Just dust with Confectioners sugar and enjoy!
Provided by SkinnyMinnie
Categories Breakfast
Time 25m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Combine the water, milk and etg in a large mixing bowl and mix well.
- Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
- Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
- Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
- Drain on paper towels and sprinkle with confectioners sugar.
Nutrition Facts : Calories 4674.2, Fat 444.7, SaturatedFat 60.3, Cholesterol 110.1, Sodium 2354.6, Carbohydrate 156.5, Fiber 5.1, Sugar 4.8, Protein 26.5
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
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.
EASY CLASSIC FRENCH BEIGNETS
Steps:
- Gather the ingredients.
- Fill a deep pot with 2 inches of oil and heat to 375 F.
- In a medium saucepan, melt the butter in the water over medium-high heat.
- Add salt and flour, and quickly stir until a sticky batter is formed. Remove from heat.
- Beat in the eggs, 1 egg at a time, until the batter is smooth.
- Fry mounded teaspoons of dough, several at a time, for about 6 minutes or until light, golden brown on each side. Don't crowd the fryer; ensure each beignet has plenty of room to move around. They may flip over by themselves, or you can use a slotted spoon to flip them so they cook evenly on all sides.
- Drain the beignets for a few minutes on a clean kitchen towel or paper towels.
- Dust with confectioners' sugar. Serve warm and enjoy.
Nutrition Facts : Calories 98 kcal, Carbohydrate 4 g, Cholesterol 33 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 28 mg, Sugar 1 g, Fat 9 g, ServingSize 28 - 32 servings, UnsaturatedFat 0 g
MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
- Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.
BEIGNETS
Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar
Provided by Katy Gilhooly
Categories Dessert
Time 40m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
- Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
- Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
More about "easy beignets food"
EASY BEIGNETS RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
- Warm the water and milk. Place the water and milk in a large microwave-safe bowl and microwave for 1 1/2 minutes on full power. Alternatively, you can warm the milk and water in a small saucepan over medium heat for about 1 minute. The mixture should be warm but cooler than 100°F.
- Proof the yeast in the warm milk mixture for 15 minutes. Whisk the sugar into the milk mixture, then sprinkle with the yeast and set aside for 15 minutes until the yeast has become foamy.
- Beat in the the egg, butter, and flour. Add the egg, salt, butter, and 2 cups of the flour to the milk mixture. Beat with a wooden spoon or sturdy spatula until the mixture is thick but smooth. Add the remaining 1 1/2 cups flour and beat again until just combined. You’re looking for a thick batter-like consistency that is closer to drop biscuits than bread dough here.
- Cover a work surface with flour and knead the dough. Dust a work surface with about 1/4 cup more flour and dump the dough onto it. Gently fold the dough over itself 3 to 4 times (the dough will be sticky and a little loose). Gently shape the dough into a round and place in a well-oiled bowl (you can reuse the mixing bowl if it is mostly scraped clean). Cover with a clean kitchen towel.
EASY BEIGNETS - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
WE TRIED MAKING BEIGNETS WITH BISCUIT DOUGH—HERE’S …
From pillsbury.com
BAKED BEIGNETS RECIPE - CLASSIC FRENCH QUARTER DONUT …
From makeyourmeals.com
CRISPY BEIGNETS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE FOR CLASSIC NEW ORLEANS BEIGNETS MADE FROM …
From thespruceeats.com
BEIGNETS (EASY AND FAIL-PROOF RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
NEW ORLEANS-STYLE BEIGNETS RECIPE - THE BEST BEIGNET …
From bakerbynature.com
EASY BEIGNETS RECIPE | SIMPLE DESSERT RECIPE
From theclassychapter.com
BEIGNETS - JO COOKS
From jocooks.com
14 EASY BEIGNET RECIPES - HOW TO MAKE …
From delish.com
EASY AUTHENTIC BEIGNETS — BLESS THIS MESS
From blessthismessplease.com
EASY BEIGNETS RECIPE | HOW TO MAKE THE BEST BEIGNETS EVER!
From therecipecritic.com
BEIGNETS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY BEIGNETS RECIPE - HOW TO MAKE BEIGNETS - DELISH
From delish.com
2.7/5 (22)Total Time 30 mins
EASY BEIGNETS-THE SOUTHERN LADY COOKS-SOUTHERN TREATS
From thesouthernladycooks.com
HOW TO MAKE BEIGNETS | OUR AUTHENTIC NEW ORLEANS DOUGHNUT …
From tasteofhome.com
EASY BEIGNET RECIPE: 3 TIPS FOR MAKING PILLOWY BEIGNETS
From masterclass.com
EASY BEIGNETS - THE TABLE DIARIES
From thetablediaries.com
BEST BEIGNET RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
EASY BAKED BEIGNETS (A “HEALTHY” TWIST ON A NOLA CLASSIC)
From delishably.com
A TASTE OF NEW ORLEANS, EASY HOMEMADE BEIGNETS
From whatagirleats.com
SUPER EASY BEIGNETS | MRFOOD.COM
From mrfood.com
EASY BEIGNETS – BY THE RECIPES
From bytherecipes.com
EASY BEIGNETS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE BEIGNETS (BAKED NOT FRIED) - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
EASY NEW ORLEANS-STYLE BEIGNETS RECIPE • MIDGETMOMMA
From midgetmomma.com
BEIGNETS RECIPE - PETITE GOURMETS
From petitegourmets.com
COMPLETE GUIDE TO BEIGNETS - MAKE BREAD AT HOME
From makebreadathome.com
EASY BISCUIT BEIGNETS - THIS OLE MOM
From thisolemom.com
EASY BEIGNETS - BARBARA BAKES™
From barbarabakes.com
EASY HOMEMADE BEIGNETS (VIDEO) COOKED BY JULIE
From cookedbyjulie.com
CLASSIC BEIGNETS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY BEIGNETS - RED STAR® YEAST
From redstaryeast.com
EASY BEIGNETS (DISNEY COPYCAT) - EASY GOOD IDEAS
From easygoodideas.com
EASY BEIGNETS - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
BEIGNET BITES – AN EASY BEIGNET RECIPE ANYONE CAN MAKE
From pintsizednola.com
EASY BACON BEIGNETS - THE ART OF FOOD AND WINE
From theartoffoodandwine.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