- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Beignets

Tuesday, February 18, 2014


Beignets are like doughnuts except they are square and have no holes.  If you have been to New Orleans, then you should know about Beignets.  I've never been, but I know these soft as pillow fried deliciousness are their specialty.  Beignets, is French for "fritters". Beignets are raised pieces of yeast dough, that after frying they are sprinkled with confectioners' sugar.

I had my eye on this recipe for a while, and finally I decided to make them.  I can't believe I waited so long, these things are delicious, the outside is crispy and soft as pillows on the inside.  You won't eat just one, believe me.  These Beignets are on my top 5 all time favorite desserts.

When I started making the dough I couldn't wait for it to double in size so that I can get in my kitchen and get frying.

When you place one piece of dough in the fryer, it fills with air and it just turns into this beautiful piece of art.  How can you resist this?

The recipe makes about 24 beignets. They will all be gone within a few minutes. They are best eaten right after frying, just add powder sugar. 

The dough is not sweet, it has this soft texture almost like a doughnut.  Make sure to sprinkle as much powder sugar as your like.  Mine were covered and believe me, I didn't regret it.  Worth every bite.  I can't wait to make these again. 


1 cup water, heated to 110 degrees
3 tbsp granulated sugar
1 tbsp instant or rapid-rise flour
3 cups all-purpose flour
3/4 tsp salt
2 large eggs
2 tbsp plus 2 quarts vegetable oil
confectioners' sugar

Combine water, 1 tbsp granulated sugar, and yeast in large bowl and let sit until foamy, about 5 minutes.  Combine flour, remaining 2 tbsp of granulated sugar, and salt in second bowl.  Whisk eggs and 2 tbsp oil into yeast mixture.  Add flour mixture and stir vigorously with rubber spatula until dough comes together.  Cover bowl with plastic wrap and refrigerate until nearly doubled in size, about 1 hour.

Set wire rack inside rimmed baking sheet.  Line second sheet with parchment paper and dust generously with flour.  Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour.  Roll dough into 1/4 inch-thick rectangle (roughly 12 by 9 inches).  Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured baking sheet.  Repeat with remaining dough.

Add remaining oil to large dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 350 degrees.  Fry 6 beignets adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until golden brown, about 3 minutes, flipping halfway through frying.  using slotted spoon or tongs, transfer beignets to prepared baking sheet.  Return oil to 350 degrees and repeat with remaining beignets.  Dust beignets with confectioners' sugar and serve immediately.

Source: The Complete Cook's Country TV Show Cookbook

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