Brunch Beignets Recipes

BRUNCH BEIGNETS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, brandy; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter., In a cast-iron or electric skillet, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

NEW ORLEANS BEIGNETS

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.

MADCITY DALE'S BRUNCH BEIGNETS

Steps:

• Combine all wet ingredients: water, milk, beaten eggs and vanilla extract. Mix well.
• Combine in a very very large container all dry ingredients: flour, sugar, salt, baking powder. Mix well.
• Add all the wet ingredients into dry ingredients. Mix well by hand or with beater. Beat until batter is slightly thicker than pancake batter. Thin with water or add flour to thicken. No lumps.
• Pour oil half way up the side of a large cast Iron Dutch Oven. Heat oil to 360'F.
• Drop batter by tablesponfulls into hot oil. Turning often to brown both sides until dark golden brown.
• Remove from oil into mesh strainer, drain and then dump into rectanguliar pan lined with paper towels and roll around to remove excess oil. Sprinkle with confectioners sugar and serve 2 or 3 on plate.

BEIGNETS

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.