Best 7 Beignets With Mississippi Blueberry Sauce Recipes

BLUEBERRY BEIGNETS

Steps:

• In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
• In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
• Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360 degrees F.
• Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don't crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they're sticking. Cook the beignets until golden, about 6 minutes. If you're frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
• Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners' sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
• To serve, dust the beignets a final time with confectioners' sugar, and serve hot.

SPRINGTIME BEIGNETS & BERRIES

Steps:

• Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended., Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight., Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.

BEIGNETS WITH MISSISSIPPI BLUEBERRY SAUCE

Steps:

• Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
• To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
• Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
• Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
• Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
• Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
• Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.

BEIGNETS WITH RASPBERRY SAUCE

Steps:

• In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
• In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
• When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
• Dust with powdered sugar. Serve immediately with raspberry sauce.

BEIGNETS WITH RASPBERRY SAUCE

Steps:

• For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
• Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
• Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
• For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
• When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
• Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
• Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.

BRUNCH BEIGNETS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, brandy; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter., In a cast-iron or electric skillet, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

NORLENS BEIGNETS WITH VANILLA SAUCE

Steps:

• Combine the water, butter, salt, and 1/4 teaspoon of the sugar in a deep, heavy saucepan.
• Bring the mixture to a boil over medium heat, stirring to dissolve the butter, then remove from heat.
• Immediately add the flour all at once and stir vigorously to blend.
• Return the mixture to medium heat and cook, stirring constantly, until the mixture pulls away from the side of the pan, forms a ball, and leaves a film on the bottom of the pan. Should take about 3 minutes.
• Remove from heat and beat in 1 egg at a time with a wooden spoon. The finished paste should be very smooth. Cover and set aside.
• Mix the remaining sugar with the cinnamon and place it in a deep plate or shallow soup bowl.
• In a deep, heavy pot or deep-fryer, heat the oil over medium-high heat to 375 degrees Fahrenheit, or almost smoking.
• When the oil is hot, scoop up 1 heaping teaspoonful of the dough, push it off the spoon into a rounded lump with your thumb, and drop into the oil. Increasing the heat slightly, fry 10 - 12 beignets at a time, moving them around in the oil so they brown equally on all sides.
• Remove cooked beignets with a slotted spoon to paper towels to drain briefly, then keep them warm in an oven on very low heat. Repeat with remaining dough.
• Roll the warm beignets in the cinnamon sugar and serve at once with the warm creme anglaise on the side.
• NOTE: Cream puff dough can be made up to 6 hours in advance and kept at room temperature; the puffs should be fried just prior to serving.
• CREME ANGLAISE:.
• Place the egg yolks in a medium, heavy saucepan and whisk them over low heat until they are pale in color. Add the sugar 1 tablespoon at a time, beating well between each addition. Beat until the mixture reaches the consistency of cake batter.
• Whisk in the milk, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla.
• If the custard is to be chilled, press a sheet of plastic wrap directly onto the suface to prevent a skin from forming, or dot the top with bits of the optional butter.
• Chill custard for up to 2 days.
• NOTE:.
• If the custard begins to overheat and the egg yolks are forming lumps, remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened, return it to heat to complete cooking.