Difference between revisions of "Beignets"

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==Description==
 
==Description==
Beignets <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=656-657}}</ref> <ref>{{cite book|last=|first= Espe|title=The Food of New Orleans Authentic Recipes from the Big Easy |year=1998|publisher= Periplus Editions (HK) Ltd.|isbn=962-593-227-5|pages=42}}</ref> <ref>{{cite book|last=|first= Espe|title=The Food of New Orleans Authentic Recipes from the Big Easy |year=1998|publisher= Periplus Editions (HK) Ltd. |isbn=962-593-227-5|pages=42}}</ref> is a puffy crusty sweet treat that New Orleans is famous for.
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Beignets <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=656-657}}</ref> <ref>{{cite book|last=|first= Espe|title=The Food of New Orleans Authentic Recipes from the Big Easy |year=1998|publisher= Periplus Editions (HK) Ltd.|isbn=962-593-227-5|pages=42}}</ref> is a puffy crusty sweet treat that New Orleans is famous for.
  
 
==Ingredients==
 
==Ingredients==
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[[Category:Doughnut Recipes]]
 
[[Category:Doughnut Recipes]]
[[Category:Fritter Recipes]]
 
 
[[Category:Wheat flour Recipes]]
 
[[Category:Wheat flour Recipes]]
 
[[Category:Milk and cream Recipes]]
 
[[Category:Milk and cream Recipes]]
[[Category:Egg Recipes]]
 
 
[[Category:Yeast Recipes]]
 
[[Category:Yeast Recipes]]

Revision as of 17:15, 11 July 2012

Description

Beignets [1] [2] is a puffy crusty sweet treat that New Orleans is famous for.

Ingredients

  • 1 cup scalded milk
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 envelope dry yeast
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • vegetable oil for deep-frying
  • powdered sugar to dust

Directions

  1. Mix together; milk, egg, 2 tbsp vegetable oil and sugar.
  2. Mix well.
  3. Include dry yeast, stir and ensure it dissolves.
  4. Combine together; flour, salt, and spices, by sifting.
  5. Include half of the sifted mixture to the yeast mixture.
  6. Mix well.
  7. Include the other half of the sifted mixture by kneading.
  8. Create a large round shape.
  9. Cover it.
  10. Leave to double in size, ~40 minutes.
  11. Punch and knead dough, achieve an elastic consistency.
  12. Sprinkle flour on a board so dough won't stick.
  13. On the board roll out dough, achieving a thickness of ~1/4".
  14. Slice into 24 5" squares.
  15. Cover and leave to rise again for ~45 minutes.
  16. Using either a deep fryer or heavy bottomed tall pan, pour in 3" of oil.
  17. Heat to 375 degrees F.
  18. Place only a few dough squares in the heated oil.
  19. Cook and rotate squares when golden colour is achieved.
  20. To remove use a large spoon with slits or holes so the oil will drain.
  21. Let sit on paper towels to absorb excess oils.
  22. Repeat step 18 again until all squares are cooked.
  23. Plate three Beignets traditionally per order.
  24. Generously dust with powdered sugar.


References

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 656-657. ISBN 13:978-0-7432-4626-2. 
  2. The Food of New Orleans Authentic Recipes from the Big Easy. Periplus Editions (HK) Ltd.. 1998. pp. 42. ISBN 962-593-227-5.