Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beignets. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
The beignets reminded me of the ones from the original Cafe du Monde in New Orleans. I didn't feel the flavor was too bland as some readers suggested, but it does require more powdered sugar then the recipe calls for. I'll probably add a little vanilla to enhance the flavor next time.
Beignets is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Beignets is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook beignets using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Beignets:
- Prepare 80 g Lukewarm Water,
- Make ready 2 1/4 TSP Active Instant Dry Yeast,
- Prepare 2 Eggs Lightly Beaten,
- Prepare 180 g Evaporated Milk,
- Take 420 g Bleached All Purpose Flour,
- Prepare 100 g Granulated Sugar,
- Take 1 TSP Sea Salt,
- Get Unsalted Butter Softened, 60g + More For Greasing
- Make ready Canola / Peanut / Vegetable Oil, For Frying
- Prepare Icing Sugar, For Garnishing
- Prepare Homemade Compote, For Serving (Optional)
They are usually yeasted and raised doughs, but we skipped the yeast to create a super-simple and quick version. Beignets (pronounced "ben-yeys") are the official state doughnut of Louisiana, and for good reason! Hailing from the French Quarter of New Orleans, locals and visitors line up year-round to try this French-inspired, perfectly-fried treat dusted with powdered sugar. Beignets were also brought to Louisiana by the Acadians.
Steps to make Beignets:
- In a bowl, add in water and yeast. - - Stir to dissolve the yeast. - - Set aside for 5 mins. - - After 5 mins, the yeast mixture should become foamy.
- Add in eggs and milk. - - Lightly whisk to combine well. - - In a large mixing bowl, add flour, sugar, salt and butter. - - Lightly stir to combine well. - - Create a well in the middle.
- Add the yeast mixture into the well gradually while still mixing. - - Mix to combine well or until it comes together as a dough. - - Knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 5 mins.
- The dough should be very tacky. - - Transfer the dough out onto a working surface and continue kneading for another 5 to 8 mins until smooth and slightly tacky. It should pass the "window-pane" test. - - If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
- Generously grease the bowl with butter.. - - Transfer the dough back to greased bowl. - - Cover with cling film and let rise for 2 hrs or until doubled in size. - - Punch down the dough to deflate the air.
- Divide the dough into halves. - - Transfer the dough onto a lightly floured surface. - - Using a rolling pin, roll out the dough into a rectangular shape with a thickness of about 1/4 inch thick.
- Cover with a damp lint free kitchen towel and let it rise for 30 mins. - - It should have risen to about 1/2 inch thick and is light and fluffy. - - Using a pizza cutter, cut them into squares. - - Add oil into a dutch oven, about 2 inches in depth, over medium heat.
- To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.* - - Gently drop the dough into the oil away from you. - - Deep fry until golden brown on both sides.
- Remove from heat and drain off excess oil in a wire cooling rack or a plate lined with kitchen paper. - - Repeat the steps for the remaining dough. - - Transfer the beignets onto a serving plate. - - Lightly dust some icing sugar over the top. - - Serve with your favorite compote or jam.
These were fried fritters, sometimes filled with fruit. Today, the beignet is a square piece of dough, fried and covered with powdered sugar. A Dutch oven is the best vessel for home frying. Dust the beignets heavily with powdered sugar before serving. Ingredients In Beignets I made this recipe a bit more conservatively because I didn't want too many beignets but if you're planning on feeding a huge crowd go ahead and double the recipe because one thing's for.
So that is going to wrap this up for this special food beignets recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
