Peach Beignets Recipes

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

BEIGNETS

Steps:

• Grease a large bowl with oil. Line a large sheet pan with paper towels.
• Melt the vegetable shortening. Set aside to cool.
• Add the water, yeast and sugar to the bowl of a stand mixer. Hand whisk to combine and set aside to bloom, 5 to 10 minutes.
• Add the evaporated milk and egg to the bloomed yeast and whisk to combine. Add the flour and salt. Using a stand mixer with the dough hook attachment, mix on level 3/10 until thoroughly combined, about 5 minutes. Add the shortening and mix on level 5/10 until the dough is smooth, 4 to 5 minutes. The dough should be translucent when a small bit is stretched out with your fingers.
• Transfer the dough into the oiled bowl with a dough scraper. Cover with plastic or a towel and set aside until it doubles in size, about 2 hours.
• Heat 4 inches of oil in a large Dutch oven or deep fryer to 360 to 370 degrees F.
• On a clean workspace dusted with flour, roll out the dough to a 1/4-inch thickness, dusting with flour as needed. Cut the dough into 2 1/2-inch squares. Working in batches, carefully transfer into the oil. After dropping the squares in the oil, flip after 15 seconds and continue to flip every 15 seconds for the first minute or so. This will prevent a "hump" from forming. Fry until they are golden brown and cooked through, about 2 minutes. Transfer them to the prepared sheet pan to drain. Dust generously with confectioners' sugar and serve immediately with cafe au lait if using.

PEACH BEIGNETS

Steps:

• Put the flour in a mixing bowl and make a well in the center.
• Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together.
• Gradually whisk the flour into the wet ingredients to make a batter.
• When smooth, set aside 20 minutes.
• With the tip of a sharp knife, cut the peaches in half from top to bottom.
• Pit them by unscrewing the 2 halves, pulling away from the pit.
• Cut each half into 3 even wedges (no need to peel them) and set aside.
• Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350º F.
• Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form.
• With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy.
• When ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter.
• Drop into the oil and fry until golden brown, turning once.
• Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately.

BEIGNETS II

Steps:

• In a bowl of a standing mixer, sprinkle the yeast over the warm water and stir to dissolve. Then add the sugar, eggs, and milk and blend with a paddle attachment. Add half the flour, salt, and shortening and blend well. Add the remaining flour and continue mixing to form a dough. Place the dough on a flour work surface and form into a ball. Place the dough in a greased bowl, and cover with plastic wrap then refrigerate overnight.
• The next day, punch down the dough on a work surface, then cover it with a damp towel, and let it rest for 15 minutes. Then roll the dough into a rectangle 1/4-inch thick. With a pizza cutter, cut into 2-inch squares.
• Heat some oil for deep fat frying to 365 degrees F. Drop in the beignets, 3 or 4 at a time, and fry on both sides until golden brown. They will look like pillows. Drain them on a brown paper bag and dust extremely heavily with powdered sugar.