Tuesday, May 27, 2014

Beignets



Y'all, these are SO good and really easy. I was surprised at how easy they were to make. The longest part is waiting for them to rise in the fridge for an hour before I could fry them.

My husband and a few members of his family love board games and, when possible, we like to host at our home. It gives me an excuse to try new recipes on them and spoil them with yummy food. I enjoy having people in our home since we go days with just seeing each other. :)

Without further ado, here's the newest recipe in our collection. I will be making these again. I was able to roll them out and fry them up in under 30 minutes. Try them and enjoy!

Beignets- from Cook’s Country
Yield: 24 beignets, all different sizes

Ingredients:
1 Tbsp yeast
1 Tbsp sugar
1 cup warm water

3 cups all-purpose flour
2 Tbsp sugar
¾ tsp salt

2 Tbsp vegetable oil
2 eggs

Instructions:

Mix first 3 ingredients in a small bowl. Let stand until bubbly, about 5 minutes.
Whisk next three ingredients in a large bowl.
Mix last 2 ingredients together, add to flour mixture. Add yeast mixture when ready.
Mix all together with a rubber spatula and cover with plastic wrap. (The dough will be very sticky)
Refrigerate 1 hour to rise.

In a dutch oven, add 2 quarts (8 cups) of vegetable oil. Heat to 350 degrees F.

Working with half of the dough roll out into 9x12 rectangle. (Use lots of flour to roll out dough because it’s very sticky)
Cut into 12 pieces.
Place cut pieces on well-floured cookie sheet.
Fry 4-6 beignets at a time. Let oil come back to 350 degrees F before adding each batch of beignets to fry. Fry 2-3 minutes or until brown, flip and fry until brown.
Place fried beignets on cookie sheet topped with cooling rack to let excess oil drain.
Coat well with powdered sugar.
Repeat with other half of dough.
Serve warm and add extra powdered sugar if desired.

*Note: If you don’t have a candy thermometer to test your oil temperature, start heating the oil at medium heat. Lower or raise heat as needed. I found that on my stove a little lower than medium heat was the desired temperature, otherwise the beignets browned too quickly and I felt like they looked a little too brown. And tasted it, too.

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