Difference between revisions of "Beignets"

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== Description ==
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==Description==
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Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
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Beignets <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=656-657}}</ref> <ref>{{cite book|last=|first= Espe|title=The Food of New Orleans Authentic Recipes from the Big Easy |year=1998|publisher= Periplus Editions (HK) Ltd.|isbn=962-593-227-5|pages=42}}</ref> is a puffy crusty sweet treat that New Orleans is famous for.
  
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== Ingredients ==
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==Ingredients==
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* 4 to 4½ cups [[all-purpose flour]]
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*1 cup scalded milk
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* ½ cup [[granulated sugar|sugar]]
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*1 egg, beaten
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* 1 (¼ oz) pkg. [[active dry yeast]]
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*2 tbsp vegetable oil
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* 1 tsp [[salt]]
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*2 tbsp granulated sugar
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* 1 cup [[milk]]
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*1 envelope dry yeast
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* ½ cup [[butter]] or [[margarine]]
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*3 cups all-purpose flour
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* 1 [[egg]]
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*1 tsp salt
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* [[vegetable oil]]
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*1/2 tsp ground cinnamon
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* [[powdered sugar]]
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*1/2 tsp ground nutmeg
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*vegetable oil for deep-frying
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*powdered sugar to dust
  
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== Directions ==
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==Procedures==
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# Insert dough hook attachment to mixer.
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# Mix together; milk, egg, 2 tbsp vegetable oil and sugar.
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# Mix 1½ cups of the flour, [[granulated sugar|sugar]], [[yeast]] and [[salt]] on low speed.
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# Mix well.
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# Heat [[milk]] and [[butter]] in small saucepan until warm, 85 degrees.
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# Include dry yeast, stir and ensure it dissolves.
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# Add to [[flour]] mixture, mixing at medium speed.
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# Combine together; flour, salt, and spices, by sifting.
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# Add [[egg]]; mix at medium speed 2 minutes.
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# Include half of the sifted mixture to the yeast mixture.  
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# Add 1 cup of the [[flour]], beating at medium speed until smooth.
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# Mix well.
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# Add remaining flour as necessary to make a soft elastic dough; mix at medium speed until dough climbs hook.
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# Include the other half of the sifted mixture by kneading.
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# Place dough in a greased bowl; cover and rise in warm place free from draft until doubled in bulk, about 1 to 1½ hours.
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# Create a large round shape.
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# Punch dough down; roll on floured surface to ¼ inch thickness.
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# Cover it.
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# Cut dough into 2½ inch squares; cover and let rise until doubled in bulk, about 1 hour.
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# Leave to double in size, ~40 minutes.
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# Heat 2 inch [[oil]] in large saucepan to 350°F.
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# Punch and knead dough, achieve an elastic consistency.
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# Fry doughnuts until golden, about 2 minutes on each side.
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# Sprinkle flour on a board so dough won't stick.
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# Drain on paper towels.
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# On the board roll out dough, achieving a thickness of ~1/4".
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# Sprinkle with powdered [[granulated sugar|sugar]].
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# Slice into 24 5" squares.
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# Enjoy.
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# Cover and leave to rise again for ~45 minutes.
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# Using either a deep fryer or heavy bottomed tall pan, pour in 3" of oil.
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# Heat to 375 degrees F.
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# Place only a few dough squares in the heated oil.
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# Cook and rotate squares when golden colour is achieved.
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# To remove use a large spoon with slits or holes so the oil will drain.
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# Let sit on paper towels to absorb excess oils.
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# Repeat step 18 again until all squares are cooked.
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# Plate three Beignets traditionally per order.
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# Generously dust with powdered sugar.
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==References==
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<References/>
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[[Category:North American cuisine]]
  
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[[Category:World Recipes]]
 
 
[[Category:Doughnut Recipes]]
 
[[Category:Doughnut Recipes]]
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[[Category:Fritter Recipes]]
 
 
[[Category:Wheat flour Recipes]]
 
[[Category:Wheat flour Recipes]]
 
[[Category:Milk and cream Recipes]]
 
[[Category:Milk and cream Recipes]]
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[[Category:Egg Recipes]]
 
 
[[Category:Yeast Recipes]]
 
[[Category:Yeast Recipes]]

Latest revision as of 06:50, 14 July 2012

Description

Beignets [1] [2] is a puffy crusty sweet treat that New Orleans is famous for.

Ingredients

  • 1 cup scalded milk
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 envelope dry yeast
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • vegetable oil for deep-frying
  • powdered sugar to dust

Procedures

  1. Mix together; milk, egg, 2 tbsp vegetable oil and sugar.
  2. Mix well.
  3. Include dry yeast, stir and ensure it dissolves.
  4. Combine together; flour, salt, and spices, by sifting.
  5. Include half of the sifted mixture to the yeast mixture.
  6. Mix well.
  7. Include the other half of the sifted mixture by kneading.
  8. Create a large round shape.
  9. Cover it.
  10. Leave to double in size, ~40 minutes.
  11. Punch and knead dough, achieve an elastic consistency.
  12. Sprinkle flour on a board so dough won't stick.
  13. On the board roll out dough, achieving a thickness of ~1/4".
  14. Slice into 24 5" squares.
  15. Cover and leave to rise again for ~45 minutes.
  16. Using either a deep fryer or heavy bottomed tall pan, pour in 3" of oil.
  17. Heat to 375 degrees F.
  18. Place only a few dough squares in the heated oil.
  19. Cook and rotate squares when golden colour is achieved.
  20. To remove use a large spoon with slits or holes so the oil will drain.
  21. Let sit on paper towels to absorb excess oils.
  22. Repeat step 18 again until all squares are cooked.
  23. Plate three Beignets traditionally per order.
  24. Generously dust with powdered sugar.


References

  1. ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 656-657. ISBN 13:978-0-7432-4626-2. 
  2. ↑ The Food of New Orleans Authentic Recipes from the Big Easy. Periplus Editions (HK) Ltd.. 1998. pp. 42. ISBN 962-593-227-5. 
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