Beignets for breakfast..?

Seamaiden · #1 12-07-2008, 12:25 PM

Anyone care for some homemade beignets for breakfast? I ended up making a lot, and they're really much better fresh. Gogrow, what do you think of my first attempt? Dave ate three big ones, and I almost had a panic because I thought I'd run out of powdered sugar (it's not a beignet without the powdered sugar).

How do you take your coffee? This is vacuum brewed, whatever beans Dave gets, he makes a wicked cup o' joe fo' sho'! I like mine sweet and white, mmm.. Oh! and be sure to take a napkin with you.

gogrow · #2 12-07-2008, 12:54 PM

you finally made them +rep! they look damn good.... how'd dave like em?

Seamaiden · #3 12-07-2008, 12:56 PM

Quote:

Originally Posted by gogrow

you finally made them +rep! they look damn good.... how'd dave like em?

I'm not sure... he kinda mumbled "Ths'r g'd" inside puffs of powdered sugar.

gogrow · #4 12-07-2008, 01:01 PM

Quote:

Originally Posted by Seamaiden

I'm not sure... he kinda mumbled "Ths'r g'd" inside puffs of powdered sugar.

as is a common reaction

... i think you may have inspired my wife.... she's 8mos pregnant and thought yours really looked good

... so we may be bout to cook some up

Seamaiden · #5 12-07-2008, 01:05 PM

Does she have a recipe that's faster than hours? I was going to use the Joy of Cooking recipe, but you've got the let the dough set for 12-24 hours first! Oookay, there goes my impulsive Sunday morning beignet idea.

So I found a couple on the internet, and took the simplest one. But it was still just over three hours from start to finish (I began around 7am, didn't finish up the first batch til 10:30am). One of my sisters uses a mix, but I'm not sure hers were any better than mine. I did roll them too thick, next time they've got to be thinner. And cut a little smaller.

gogrow · #6 12-07-2008, 01:09 PM

she's never done em either

... so no recipe here...

Seamaiden · #7 12-07-2008, 01:10 PM

If she needs one I'll post it up, but like I said, it's about three hours from start til first batch. You've got to let the yeast rise.

gogrow · #8 12-07-2008, 01:11 PM

Quote:

Originally Posted by Seamaiden

If she needs one I'll post it up, but like I said, it's about three hours from start til first batch. You've got to let the yeast rise.

we dont have any yeast.... self rising flour would be the same though, right??

and we gotta take a nap first

... didnt sleep too well last night

buggs bunny · #9 12-07-2008, 01:23 PM

lets see a recipie i want to make some

thanks!

Seamaiden · #10 12-07-2008, 01:31 PM

Quote:

Originally Posted by gogrow

we dont have any yeast.... self rising flour would be the same though, right??

and we gotta take a nap first

... didnt sleep too well last night

Nooo.. self-rising is not at all the same thing. I once found a site where you can list your ingredients on hand and it would find a recipe for them. I don't remember it, though!

Ok, the recipe I used this morning:

Beignets
Makes about 2 dozen

1 Envelope Active Dry Yeast = 2 1/4 teaspoons
¾ Cup Water (110F)
¼ Cup Granulated Sugar
½ tsp Salt
1 Beaten Egg
½ Cup Evaporated Milk
3 ½ -3 ¾ Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes.

Add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together.

Add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. Turn the dough onto a floured bench to finish by hand.

Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise. After the dough has doubled in bulk, punch it down, turn it onto a floured surface and roll out into a ½” thick rectangle.

With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction.

Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

Heat 2-3 inches of vegetable oil in a large saucepan to 350F - 360F.

Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).

Remove to paper towel lined plates to drain. Dust generously with powdered sugar. Even more generously than I did!

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