familyfoodfriends.net
FAMILY FOODFRIENDS.NET
  • Home
  • Family Photo's
  • Blog
  • Contact
  • Photos of Friends
  • Recipes
  • Misc Photo's

Beignets are on the menu

12/9/2014

0 Comments

 
Made these yesterday for my girlfriend Sherry & I. We had cafe' au lait and these light & fluffy beignets. Despite what people may think making beignets are not hard to make. The hardest thing to do is wait. So give this recipe a try.
Picture

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in a small dish. While yeast mixture is setting for 10 minutes and starts to foam, place beaten egg, salt and evaporated milk in large bowl or stand mixer. Beat these ingredients until combined.  Place dough hook on mixer. You can do this all by hand if you don't have a stand mixer.   When yeast has become frothy, about 5 -10  minutes,  add  to the egg mixture. Mix on low speed,  add half of the flour until it starts to come together at this point add the shortening. When the shortening is blended in add the remaining flour, a little at a time until dough is just slightly  sticky. Place dough on a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large bowl, loosely cover and let rise in a warm area.

After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a  sharp knife cut into squares or "fingers"  Let those rise for 40 minutes in a warm place, Can be placed in a barely warm oven. I usually can't wait and fry them them BUT if you can wait they will be more airy.

When the Beignets have risen, I use a Fry Daddy to cook mine but you can 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 crowed them or  deflate them. I turn them after just a few seconds so that the will stay if you wait too long they tend to want to stay on one side. When they are golden brown on one side turn them over until golden brown on the other side. They cook fairly quickly so don't walk away.  Remove and place on paper towel lined plates to drain. While hot  sprinkled with plenty of powdered sugar. You have to serve them with with Cafe au Lait. (Will share in another post)
0 Comments



Leave a Reply.

    Archives

    September 2017
    January 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    November 2013
    October 2013
    July 2013
    January 2013
    December 2012
    March 2012
    February 2012
    December 2011

    Author

    My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

    Categories

    All
    Breads
    Breakfast
    Cakes
    Canning
    Casserole
    Crafting
    Desserts
    Dips & Spreads
    Entree
    Just Me
    Meal In It Self
    Mexican
    Old Recipes Card Or Clippings
    Pies
    Quilt Square
    Recipes
    Sandwickes
    Sewing
    Smart Tips
    Snack
    Soup

Powered by Create your own unique website with customizable templates.
  • Home
  • Family Photo's
  • Blog
  • Contact
  • Photos of Friends
  • Recipes
  • Misc Photo's