beignets

Soft and pillowy doughnuts that taste just like the famous New Orleans Beignets.

French Beignets 

water

1.25-ounce packet active dry yeast

evaporated milk

sugar

salt

vanilla extract

all-purpose flour

unsalted butter, melted

Canola oil,

Confectioner's sugar,

In a large bowl or stand mixer bowl,...

In a large bowl or stand mixer bowl, add the lukewarm water and yeast. Let it sit for 5 minutes or until it becomes bubbly.

In another bowl add the evaporated milk, sugar,...

In another bowl add the evaporated milk, sugar, salt, egg, and vanilla extract. Lightly whisk and then add it to the yeast mixture.

Slowly add 2 cups of flour, 1/2 cup...

Slowly add 2 cups of flour, 1/2 cup at a time and continue mixing with a hand or dough mixer.

Add melted butter and mix until the dough...

Add melted butter and mix until the dough is sticky but smooth in texture. Add 1 1/2 - 2 cups of flour to make soft, pliable dough.

Place the dough onto a lightly floured surface...

Place the dough onto a lightly floured surface and knead for 1-2 minutes. Transfer the dough to a clean, greased bowl, turning once to coat the dough with oil. Cover loosely with a clean towel and let rise in a warm, draft-free place until doubled in size approximately 1-2 hours.

Punch the dough down and remove it from the...

Punch the dough down and remove it from the bowl. Place it on a clean, floured surface and roll it in a rectangular shape until it is about ⅓ inch in thickness.

Cut the dough into 2 inch rectangles or...

Cut the dough into 2 inch rectangles or squares using a sharp knife or pizza cutter. Cover the cut dough with a clean towel and let rise for 20 minutes.

While the dough is rising, heat the oil...

While the dough is rising, heat the oil to 375°F (190°C) in a large Dutch oven or large pot. When the oil is hot, add a few dough squares and cook until they become puffy and golden brown on both sides. Continue to work in batches being sure not to over crowd the pan.

Remove the fried beignets from the oil and...

Remove the fried beignets from the oil and pat them on paper towels to absorb the excess oil.

Immediately dust the tops with powdered sugar. Serve...

Immediately dust the tops with powdered sugar. Serve immediately

Découvrez notre recette facile et rapide de Recette de la pâte à beignets sur Femme Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Recette de la pâte à beignets

Oeufs

Sucre

sachet Sucre vanillé

Farine

g Beurre

0.5 sachet Levure chimique

cuil. à soupe Huile neutre

Dans un saladier, mélangez la farine et la levure chimique, puis versez le sucre, le sucre vanillé et le sel.

Ajoutez le beurre mou, puis les 5 oeufs. Pétrissez jusqu'à ce que la pâte soit lisse et homogène.

Laissez reposer la pâte pendant 30 minutes.

Etalez la pâte avec un peu de farine et formez des petits morceaux et plongez-les dans un bain de friture jusqu'à ce que vos beignets soient dorés.

Égouttez-les sur du papier absorbant avant de les déguster.

CUISINE ACTUELLE - Beignets moelleux

Crisp beignets inspired by doughs made with wild timpsula root

Sunchoke Flour Beignets with Maple Sugar

warm milk

yeast

maple sugar

AP flour or cake flour

powdered sunchoke (made from dehydrated, unpeeled, toasted sunchokes)

butter or lard (at room temp)

Cooking and serving

Frying oil (as needed)

Raspberry preserves/jam-preferably homemade (not overly sweet)

Combine the milk, lard, sugar, egg, flour, powdered sunchoke, and stir just to mix. Allow the mixture to rest for 30 minutes, then gently work in the salt and yeast, transfer to a covered, oiled container and allow to double in volume, then gently form the dough into a ball, wrap in plastic and refrigerate until chilled, about 2 hours.

When you want to fry the beignets, remove the dough from the fridge, gently roll out on a lightly floured surface to roughly 1/4 in. Use a fluted cutter or paring knife to cut into shapes (diamonds are traditional) and fry in a large pot at 375.

Beignets – These New Orleans doughnuts are the best! It is soft, pillowy, and light, just like the ones at Cafe du Monde but made with love in your kitchen, so they taste even better. Makes 35-40 Beignets

Beignets (New Orleans)

(180 mL lukewarm water

.25-ounce packet (7 g) active dry yeast

(125 mL) evaporated milk

(66 g) sugar

(4 g) vanilla extract

¾ – 4 cups (469-500 g) all-purpose flour

(42 g) butter, (melted)

corn oil (or any flavorless oil), (for frying)

powdered sugar, (for dusting)

In a large bowl or stand mixer, combine lukewarm water and yeast. Let the mixture do its job for about 5 minutes or until it&#39;s dissolved and looks a little frothy.

Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.

Mix in about 2 cups flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for about 1-2 minutes.

Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour (if needed) to make a soft dough.

Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Place the beignet dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.

Punch the dough down and remove it from the bowl. Roll out the dough on a lightly floured surface until it is about ¼ - ⅓ inch thick.

Cut the dough into 1 ½ to 2&quot; squares using a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.

Working in batches to not crowd the oil, fry the dough squares until puffy and golden brown.

Remove them from the oil, making a pit stop on a paper towel to soak up any extra oil.

Dust with powdered sugar immediately. Serve hot with café au lait and enjoy!!!

How to Make Beignets, New Orleans French Quarter-Style. Surprisingly simple to make at home and absolute perfection! The best tips and tricks included!

How to Make Beignets

(50 grams) granulated sugar

instant yeast

fine sea salt

(508 grams) bread flour

(28 grams) unsalted butter, (completely softened to room temperature)

Vegetable oil or canola oil, (for deep frying)

confectioners' sugar

In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, yeast, egg + egg yolk, salt, evaporated milk, vanilla, and half the flour (254 grams). Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and increase the speed to medium. Knead until soft, smooth, and slightly tacky but not unbearably sticky, about 2 to 3 minutes. If needed, add more flour 1 tablespoon at a time to bring the dough together.

Place the dough in a greased bowl, and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in volume. To make ahead: store the risen dough in the fridge for up to 3 days. Let come to room temperature before proceeding with the next step.

Punch down the dough and let it rise again for another 30 minutes.

Preheat 3 to 4 inches of oil in a wide Dutch oven or large heavy bottomed pot set over medium-high heat to 350°F measured with a deep-fry thermometer. Sift the confectioners’ sugar into a large bowl.

While the oil is heating, roll the dough out on a floured work surface into a rectangle about 1/4-inch thickness, sprinkling with flour if your rolling pin sticks anywhere. Cut into 2 1/2-inch squares with a pastry wheel or pizza cutter.

Deep fry three to four at a time, flipping every 20 seconds, until they become a golden color. Adjust the heat up and down as the oil temperature fluctuates to keep as consistent of a temperature of 350°F as possible.

Remove the finished beignets with a slotted spoon or spider, drain them for a few seconds on paper towels, and then toss them into the bowl of confectioners&#39; sugar. Serve immediately.

An authentic recipe for New Orleans-style beignets that turn out pillowy soft and airy on the inside with a crispy golden brown exterior. Serve these beignets with a dusting of powdered sugar and a strong cup of coffee!

New Orleans Beignets

active dry yeast (one packet)

unsalted butter (melted)

bread flour (540 grams)

Oil (for frying, cottonseed, peanut, canola, or vegetable)

Powdered sugar (for topping)

Use a handheld whisk to mix warm water, sugar, and yeast in the bowl of a stand mixer and let it sit for 7 to 10 minutes until a foamy layer forms on top.

Add the milk, butter, egg, vanilla, and salt to the yeast mixture and whisk until well combined. Add the flour to the bowl and gently mix with a wooden spoon until a shaggy dough forms. Some small dry pockets of flour remaining is fine.

Knead the dough with the bread hook attachment on your stand mixer until it pulls away from the sides of the bowl and climbs up the bread hook. Shape the dough into a smooth ball, lightly oil the stand mixer bowl, and place the dough back into the bowl.

Gently move the dough ball around the bowl to coat it in oil. Tightly cover the bowl with plastic wrap and refrigerate the dough for at least two hours or overnight.

Add enough oil to a Dutch oven or large pot to go about 4 inches up the sides. Heat the oil to 360°F, using a candy thermometer to check the temperature.

While the oil heats, roll the dough out on a lightly floured surface into a 1/4" thick rectangle. Use a pizza cutter to cut the dough into 2-inch squares. Do not attempt to re-work the dough scraps as it will become tough. Just fry the scrap pieces as they are.

Drop 4 beignets in the hot oil at a time. They will rise to the surface in a few seconds. Cook the beignets for about one minute, flipping them once or twice with tongs after they have puffed up so they brown evenly on both sides. Using a slotted spoon or spider, transfer the beignets to a paper towel-lined baking sheet with a wire cooling rack on top to drain.

Dust the beignets in lots of powdered sugar and enjoy warm with a cup of coffee!

The best, sea salt caramel beignets recipe! Fluffy, cinnamon sugar coated donuts with a salted caramel dipping sauce. Amazing!

Sea Salt Caramel Beignets Recipe (video)

milk

dry active yeast

egg yolk

white granulated sugar

tsp vanilla extract

all-purpose flour (divided)

cinnamon

heavy cream (warm)

butter (softened)

tsp sea salt flakes

vanilla bean paste (or vanilla extract)

Prepare the yeast dough first. Heat the milk in the microwave, or on the stovetop, until it’s lukewarm and between 120F and 130F (49C-54C). Sprinkle in the yeast, mix it gently, then let the mixture stand for 5 minutes.

In a separate bowl, combine the melted (cooled) butter, egg and egg yolk, sugar, vanilla, and salt. Whisk for about a minute, until the eggs are well beaten. Pour in the milk and yeast mixture next.

Gradually begin adding the flour, about ½ to ¾ cup at a time, whisking after each addition until no clumps remain. Once the batter thickens, switch to a spatula and continue adding the flour slowly. You’ll need 3 ½ cups of all-purpose flour for the dough. The remaining ½ cup for dusting your work surface.

Once a soft and sticky dough forms, turn it out onto a well-floured work surface. Gently knead the dough for 4 to 5 minutes, sprinkling a touch of flour over the top as needed.

Place the kneaded dough back into the mixing bowl, cover with a towel, and set next to a warm stove, or over a bowl of steaming water (bowl should not touch water!), to proof. The dough needs to be doubled in size, which takes about 1 ½ hours.

Making the Dough:

Once the dough has proofed and doubled in size, punch it down gently to release the trapped air, then turn out on a floured work surface. Using a rolling pin, gently roll the dough into a 12x12-inch square, trying to press the dough too flat.

Next, using a bench scraper or a sharp knife, score then cut the dough into 16 small squares. The squares don’t need to be perfect, and the ends usually come out as little triangles.

Place the shaped dough onto a large baking sheet dusted with flour. Cover the tray with a clean towel and let the donuts proof for another 30 minutes.

Shaping the Donuts:

Next, it’s time for deep frying! Pour about 1 ½ inches of oil into a large pot or deep pan. Heat the oil over medium heat until it reaches 325F.

Drop 4 to 6 donuts at a time into the hot oil. Fry them for 3 to 5 minutes, turning them every minute, until they’re a rich, golden-brown color all over. If the donuts are browning too quickly, reduce the heat!

Carefully and gently remove the donuts from the hot oil and place onto a wire rack. Place a sheet of paper towels underneath the rack to catch excess oil.

Deep Frying Instructions:

For the coating, simply combine 1 cup sugar with 2 teaspoons ground cinnamon in a medium bowl.

The donuts need to be dipped into the sugar while they’re still super-hot and just out of the oil. Gently drop them into the cinnamon sugar, turning them until they’re well coated, then place back onto the cooling rack.  

Sugar Coating:

While the dough is proofing either the first or second time, prepare the salted caramel dipping sauce.

Pour the sugar and water into a medium sized saucepan and do not stir! Cook the sugar over medium-high heat. Once it comes up to a simmer, do not stir and let the sugar cook for 5 to 8 minutes, until it starts to caramelize.

Once the syrup is a golden-brown color, carefully pour in the heavy cream. The sauce will boil and foam, so add it gradually. Add in the butter and sea salt next, then whisk the syrup until the butter is completely melted.

Remove the sauce from the heat and add in the vanilla paste or extract. Allow the caramel to stand at room temperature.

Caramel Sauce:

These incredible caramel beignets are best enjoyed right away! Wait about 10 minutes for the donuts to cool, then dip them into warm caramel sauce. Reheat the sauce if it has thickened and cooled too much.

Serving Suggestions:

Nutritional info is calculated for the sugar coated beignets only! The caramel sauce is adds approximately 57 calories per tablespoon.

Nutritional Info Note:

https://www.youtube.com/watch?v=KSzKYBi4oAg

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/caramel-beignets/

My favorite donut recipe, ever! Fluffy, cinnamon sugar-coated beignets with warm sea salt caramel dipping sauce. These are as heavenly as they sound! I love to enjoy these pillowy donuts while they’re still warm, dipping them into warm caramel sauce!
They’re made with a soft yeast dough, which is then deep-fried until golden. The donuts are coated right away in a simple sugar coating. My homemade caramel dipping sauce is super easy to make, too! You’ll love these caramel beignets from the first bite!

Get the full recipe here: https://tatyanaseverydayfood.com/caramel-beignets/

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*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
*Copper KitchenAid Mixer: https://www.williams-sonoma.com/products/kitchenaid-pro-line-stand-mixer-7-quart-copper/
*Epicurean Cutting Boards: https://amzn.to/3cCgefj
*Mauviel Copper Frying Pans: https://amzn.to/2RlNdvi
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Contents of this video:
00:00 Introduction
00:53 Making the Yeast Dough
02:47 Proofing Instructions
03:13 Sea Salt Caramel
04:27 Shaping the Donuts
05:43 Heating Oil for Frying
06:11 Cinnamon Sugar
06:29 Frying the Donuts
08:03 Taste Test


#caramel #beignets #donuts #desserts #tatyanaseverydayfood #recipe

These are Amazing!! Sea Salt Caramel Beignets | Coated with cinnamon sugar!

Acras de haddock

500 g de haddock (églefin fumé)

200 g de farine

oeuf

environ 1,5 à 2 dl d'eau

cuiller à soupe de persil

cuiller à soupe de ciboulette ciselée

piment de cayenne ou pâte de curry vert (facultatif).

Pocher le haddock dans les règles de l'Art ! Voir la fiche technique.

Dans une calotte, placer l'oeuf au centre de la fontaine de farine.

Détendre avec l'eau avant d'avoir pris le risque de former des grumeaux...

Ajouter les herbes (et le piment ou le curry vert).

Mélanger et laisser au repos une dizaine de minutes pour permettre aux herbes de donner un peu de leur goût.

Ajouter les morceaux de haddock et mélanger sans vous soucier de la régularité des morceaux.

En mélangeant avec soin, les morceaux de filets vont se casser en laissant un ensemble équilibré.

Tester un peu de la pâte dans l'huile chaude mais surtout pas fumante. Lorsque le test remonte en surface et prend coloration marron clair, c'est le signe qu'il est temps de cuire.

Prélever de petites portions à la cuiller à café, régulariser si nécessaire et poser (pas jeter) dans l'huile. En cours de cuisson retournez les acras plusieurs fois.

Egoutter sur papier absorbant. Préparer un four réglé à 100°C pour garder au chaud. Vous placerez le plat (sans le papier) au four pour le réchauffage.

Servir tiède, ou chaud, avec une salade. Les sauces d'accompagnement peuvent aller du rougail de la sauce piment, du concassé de tomates, de la sauce soja. Tout dépend si vous les avez pimentés ou non.

New Orleans style homemade beignets recipe, from scratch!

Beignets Recipe

active dry yeast

vegetable shortening

sugar (plus a pinch for yeast proofing)

all-purpose flour (plus extra for rolling)

neutral oil

First, heat the water to 105°F in a...

First, heat the water to 105°F in a small bowl.

Add the yeast and a pinch of sugar...

Add the yeast and a pinch of sugar to the water. Stir to dissolve. Let it sit and confirm the yeast is active---it will foam. If it does not foam, throw it out and start over.

Meanwhile, combine the shortening, sugar, milk, and egg...

Meanwhile, combine the shortening, sugar, milk, and egg white in a small cup. Whisk together well, then add the boiling water. Test the temperature of this mixture, and when it's between 105-110°, add it to the foamy yeast mixture. Stir well.

Add the flour and salt to the bowl,...

Add the flour and salt to the bowl, and stir gently to combine. Cover with plastic wrap and let rest for 1 hour. You can make the dough ahead of time up to this point. I have kept dough for 3 days in the fridge before frying, and it's fine.

Heat the oil in a deep pot to...

Meanwhile, divide the dough in half, and roll...

Meanwhile, divide the dough in half, and roll it out on a floured counter into a square about 6" wide. Use a pizza wheel to cut it small squares. (see photo above for reference)

When the oil is at 360°, drop in...

When the oil is at 360°, drop in 3 square of dough. Do not walk away. The first side fries for 1-2 minutes. When golden brown on one side, flip the squares using a fork and continue to fry. When that side is golden brown (about 1 minute more), remove from the oil onto a cooling rack lined with paper towels.

Roll out the other half of the dough,...

Roll out the other half of the dough, cut into squares, and fry all the squares.

After cooling for about 5 minutes, dunk the...

After cooling for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top.

https://mediavine-res.cloudinary.com/video/upload/j48xtxcrrcykyx1thupk.mp4

Beignets, just like the ones in New Orleans! This recipe makes a small batch of beignets, just 8 perfectly fried puffy donuts.

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Top Tags

French Beignets

Recette de la pâte à beignets

Sunchoke Flour Beignets with Maple ...

Beignets (New Orleans)

How to Make Beignets

New Orleans Beignets

Sea Salt Caramel Beignets Recipe (v...

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BANANA PUFF PUFF (BEIGNETS)

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Tempura de légumes

Overnight Beignets

Tradition New Orleans Style Beignet...

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Biscuit Beignets

The Best Beignets Recipe

The most viewed beignets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine