Neworleansbeignets Food

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NEW ORLEANS BEIGNETS



New Orleans Beignets image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

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.

NEW ORLEANS-STYLE BEIGNETS



New Orleans-Style Beignets image

Now you can have New Orleans-Style Beignets without leaving home!

Provided by Ashley Manila

Categories     Dessert

Time 2h45m

Number Of Ingredients 11

1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners' sugar

Steps:

  • In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
  • Line a large rimmed baking sheet with three layers of paper towels, set aside.
  • In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
  • In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
  • Dust with powdered sugar and serve at once!

NEW ORLEANS STYLE BEIGNET RECIPE



New Orleans Style Beignet Recipe image

Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait. Rising times are not included in the prep and cooking times.

Provided by lazyme

Categories     Breakfast

Time 20m

Yield 2 dozen

Number Of Ingredients 10

2 1/2 teaspoons active dry yeast (1 envelope)
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 beaten egg
1/2 cup evaporated milk
3 1/2-3 3/4 cups all-purpose flour
1/8 cup shortening
vegetable oil (for frying)
powdered sugar (in a shaker or sifter)

Steps:

  • Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
  • Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
  • Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
  • When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
  • At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
  • Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
  • Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
  • After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
  • With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
  • Now cut into diamond shapes by making diagonal cuts in the opposite direction.
  • Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
  • When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
  • Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
  • When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
  • Remove to paper towel lined plates to drain.
  • Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
  • Best served with Cafe au Lait. Enjoy!

Nutrition Facts : Calories 1142.7, Fat 22.5, SaturatedFat 7.3, Cholesterol 111.3, Sodium 693.5, Carbohydrate 200.5, Fiber 7.2, Sugar 25.6, Protein 32

NEW ORLEANS BEIGNETS



New Orleans Beignets image

No trip to New Orleans is complete without stopping in at Cafe Du Monde for their spectacular beignets and cafe au lait. Here is a home version-when frying, make sure to maintain the heat at exactly 325° and do not crowd them in the frying vessel, or they will be greasy and soggy. The Glory of Southern Cooking.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 1/2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 cup whole milk
1 cup water
1 large egg, beaten
vegetable oil, for deep frying
1/2 cup powdered sugar

Steps:

  • Sift together the flour, baking powder, sugar, and salt into a big bowl.
  • In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
  • Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
  • In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
  • Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
  • Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.

Nutrition Facts : Calories 370.6, Fat 2.7, SaturatedFat 1.1, Cholesterol 35.1, Sodium 873.5, Carbohydrate 77.7, Fiber 1.7, Sugar 28.7, Protein 8.8

BEIGNETS



Beignets image

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

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

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

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