Desserts

Beignets (Louisiana-style Doughnuts)

September 12, 2016

Have you seen that part in the movie “Chef” where they go to Cafe Du Monde and eat the best beignets in the world? Yeah, that’s where I got the grand idea to make these bad boys and it just so happens that they turned out to be incredibly EASY and such a MAJOR MAJOR crowd pleaser….not to mention addictive! Definitely time to give these a go and if you do, make sure you SHARE with your friends and family. I guarantee it won’t be easy…but it’ll be sure to make their day!

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Dive in by adding 1/3 of cup sugar to 3/4 cup of warm water.

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Toss in 1 tbsp of dry active yeast…

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…3 tbsp of melted butter, 1/2 of a vanilla bean (1 tbsp vanilla extract)…

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…and a 3/4 cup of warm milk.

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Give this a good mix.

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Cover with plastic, and let rest for 15-20 minutes (or until is becomes frothy on top).

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Transfer mixture to an electric mixer (if mixing by hand double the kneeding time).

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Add 2 cups of bread flour…

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…and 2 tsp of salt.

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Mix on low to medium speed for 3-4 minutes.

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Add in the remaining 1 cup of bread flour.

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Continue to mix for another 4-5 minutes, or until the dough is elastic like and sticky to the touch.

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Transfer the dough to a buttered bowl and give it a little toss.

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Cover in plastic and let rest for one hour, or until it has doubled in size.

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When the dough is ready, dust the work surface with a generous amount of flour.

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Transfer the dough to the work surface…

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Roll out to about a 1/4″ in thickness.

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Cover with a damp towel and let them proof for 3o minutes.

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Once proofed, cut the dough in small squares, or desired shape.

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Heat a large pot filled a quarter way up with canola oil to 350ºF.

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Transfer the beignets to the pot and fry for 2-3 minutes on each side.

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Be sure to turn them about 30 seconds in to ensure you get that puffy beignet shape.

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After they’re all fried, transfer them to a plate lined with paper towel to drain any excess grease.  

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Coat with a generous sprinkle of powdered sugar and ENJOY!

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Beignets (Louisiana-style Doughnuts)

Ingredients

  • 3/4 cup warm water
  • 3/4 cup warm milk
  • 1 tbsp dry active yeast
  • 1/3 cup sugar
  • 3 tbsp melted butter
  • 1/2 of a vanilla bean (1 tbsp vanilla extract)
  • 3 cups bread flour
  • 2 tsp salt
  • 1/4 cup powdered sugar (to finish)

Instructions

  1. Dive in by adding 1/3 of cup sugar to 3/4 cup of warm water. Toss in 1 tbsp of dry active yeast, 1/2 of a vanilla bean (1 tbsp vanilla extract), 3 tbsp of melted butter, and a 3/4 cup of warm milk. Give this a good mix, cover with plastic, and let rest for 15-20 minutes (or until is becomes frothy on top).
  2. Transfer mixture to an electric mixer (if mixing by hand double the kneeding time). Add 2 cups of bread flour and 2 tsp of salt. Mix on low to medium speed for 3-4 minutes. Add in the remaining 1 cup of bread flour. Continue to mix for another 4-5 minutes, or until the dough is elastic like and sticky to the touch. Transfer the dough to a buttered bowl and give it a little toss. Cover in plastic and let rest for one hour, or until it has doubled in size.
  3. When the dough is ready, dust the work surface with a generous amount of flour and transfer the dough to the work surface. Roll out to about a 1/4" in thickness. Cover with a damp towel and let them proof for 3o minutes.
  4. Once proofed, cut the dough in small squares, or desired shape. Heat a large pot filled a quarter way up with canola oil to 350ºF. Transfer the beignets to the pot and fry for 2-3 minutes on each side. Be sure to turn them about 30 seconds in to ensure you get that puffy beignet shape.
  5. After they're all fried, transfer them to a plate lined with paper towel to drain any excess grease. Coat with a generous sprinkle of powdered sugar and ENJOY!
http://www.byrontalbott.com/beignets-louisiana-style-doughnuts/

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| Left: KitchenAid Mixer | Top Middle: Boos Cutting Board | Top Right: Good Grips Containers |

| Bottom Middle: All-Clad Sauce Pot | Bottom Right: Chef’s Knife |

 

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