CAFE DU MONDE BEIGNETS
Create your own delicious Cafe du Monde beignets at home just like they do at the Cafe in New Orleans. So delicious!
Provided by Leigh Anne Wilkes
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
- Let proof for 10 minutes.
- Add the rest of the sugar, salt, eggs, and evaporated milk.
- Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. (I didn't refrigerate)
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F.
- Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
- Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- After removing from oil put into a brown paper bag full of powdered sugar and shake to coat.
- Eat warm and fresh.
- Dough can be refrigerated for several days.
Nutrition Facts : Calories 125 kcal, Carbohydrate 22 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 77 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
BEIGNET RECIPE FROM CAFé DU MONDE
* I can't remember where I first ran across this recipe, but it purports to be the one used at Café du Monde in New Orleans. It may be a copy-cat. I know that Café du Monde sells their Beignets as a mix now. * These are very good, and worth the time spent working with the yeast. Some restaurants just use a sweetened biscuit...
Provided by Susan Feliciano
Categories Other Breakfast
Time 5h40m
Number Of Ingredients 10
Steps:
- 1. MAY USE A DOUGH MIXER, OR A BREAD MACHINE. If using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, add liquid ingredients, then dry ingredients with yeast last (on top of everything else). Select dough setting and press Start, allow to run only until dough cycle has finished (do not bake).
- 2. Turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
- 3. To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares, triangles, or circles.
- 4. In a deep fryer or large pot, heat vegetable oil to 365° F. Fry the beignets (2 or 3 at a time) for 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.
- 5. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough.
- 6. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
- 7. The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. (Dough can also be frozen; shape beignets before freezing.)
NEW ORLEANS BEIGNETS
Enjoy pillowy, sugary New Orleans-style Beignets right at home. Start the dough the night before, and let it rise slowly overnight for a sweet breakfast, or do it all in the morning. It's a trip to Cafe du Monde without the ticket price!
Provided by Cindy Rahe
Categories Brunch Dessert Comfort Food Deep Fried Restaurant Favorite
Time 2h35m
Yield 16
Number Of Ingredients 10
Steps:
- Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
- Bloom the yeast: In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
- Make the dough: Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you're mixing. Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
- Knead the dough: Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can't handle it.
- Set up your frying and dusting stations: Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs. Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
- Serve: Serve warm with another generous dusting of powdered sugar and hot coffee on the side.
FOODCHANNEL EDITOR
Cafe du Monde is the most famous cafe in New Orleans. Everybody goes to this Jackson Square institution for beignets and cafe au lait. These Cafe du Monde beignets are delicious served with powdered sugar, fresh blueberry sauce, any good-quality purchased fruit sauce and even eaten on their own. Nutrition Facts 8 servings Facts per Serving Calories: 527 Fat, Total: 11g Carbohydrates, Total: 102g Cholesterol: 65mg Sodium: 334mg Protein: 9g Fiber: 5g % Cal. from Fat: 19% % Cal. from Carbs: 77% Cooking.com Tip: If your fried foods tend to be greasy, you probably don't have the oil at the proper temperature, leaving foods to simmer in the oil rather than frying. Before frying beignets, french fries or any foods, preheat the oil to the right temperature with the help of a deep fry thermometer. Clipped securely to the side of the pan, this essential tool ensures that the oil is hot enough throughout the frying process. Recipe Courtesy of Cooking.com.
Provided by By FoodChannel Editor | April 16, 2008 6:01 pm
Yield -
Number Of Ingredients 12
Steps:
- 1 FOR THE BLUEBERRY SAUCE: Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes. 2 DO-AHEAD TIP:Sauce can be made 2 days ahead. Cover and refrigerate. 3 FOR THE BEIGNETS:Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough. 4 Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes. 5 Heat shortening in deep fryer to 325ºF. 6 Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total. 7 Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain. 8 Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.
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