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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||9%|
|Total Sugars 22g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beignets are a classic American pastry, even they are French in origin. Made from deep-fried choux pastry and then tossed in confectioners’ sugar, there is no pastry quite so quintessentially New Orleans as beignets.
This beignets recipe follows the traditional method of using choux pastry, which is leavened by the steam that’s generated when the dough hits the hot oil. Some beignet recipes are made with yeast dough, but those are really just doughnuts. A true beignet is all about choux pastry.
The best temperature for frying beignets is 360 F, so if you have a deep-fryer with a thermostat, set it for that. Otherwise, use a fryer thermometer. The oil temperature will drop when you add the dough, but under no circumstances should the oil drop below 350 F or rise above 375 F.
The procedure below assumes you have mixed up a batch of choux pastry dough. To review those steps, see this recipe for choux pastry. You can also substitute cinnamon sugar for the confectioners’ sugar.
1 batch choux pastry
1 quart refined high-heat vegetable oil (e.g., safflower, sunflower, or cottonseed oil)
1 cup confectioners’ sugar
Gather the ingredients.
In a deep-fryer or Dutch oven, heat the oil until it reaches 360 F.
Gently add a generous tablespoon of dough at a time to the hot oil. Don’t overcrowd the pan. You should probably avoid frying more than six at a time.
Fry for 2 to 3 minutes, turning occasionally with tongs so that they brown evenly. When they’re fully browned, remove to a sheet pan lined with paper towels.
Repeat the process until you have no more dough. Once any excess oil has drained from the finished beignets, toss them in sugar while they’re still warm.
Serve with jam, vanilla custard sauce or chocolate ganache dipping sauce.
Video about What Is A Beignet New Orleans Pastry
The Best Authentic New Orleans Beignets Recipe
These deliciously easy to make light and fluffy fried beignets covered in powdered sugar will make you feel like your right at Café du Monde in New Orleans.
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This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 1 cup warm water (105° to 110°)
• 2 teaspoons active yeast
• 1/3 cups of sugar + 1 tablespoon
• 2/3 cup whole milk
• 1 large egg + 1 yolk
• 3 tablespoons melted unsalted butter
• 1 teaspoon sea salt
• 4 1/3 cup Bob’s Red Mill All Purpose Flour
• neutral oil for frying
• powdered sugar
Prep Time: 15 minutes
Resting time: 90 minutes
Cook Time: 20 minutes
1. Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
2. Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.
3. Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
4. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
5. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
6. Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown.
7. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
8. Coat heavily in powdered sugar and serve.
• Café Du Monde is the most traditional place in the United States to eat a beignet at.
• You can absolutely make the dough by hand in a large bowl, just be prepared to knead it with your hands until it is smooth.
• You can cover with plastic wrap or a light towel, which is what I did.
• I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use a neutral flavored oil.
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#BeignetRecipe #CaféduMondeBeignet #AuthenticNewOrleansFood
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