Best 7 Brunch Beignets Recipes

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Prepare to indulge in a culinary symphony of flavors and textures as we embark on a tantalizing journey to discover the best brunch beignet recipe. These delectable pastries, with their light and airy interior and crispy golden exterior, are the perfect companions for a leisurely morning brunch or a sweet afternoon treat. Join us as we explore the secrets behind creating the perfect beignets, from selecting the finest ingredients to mastering the delicate art of frying. Let's uncover the ultimate recipe that will make your taste buds sing and leave you craving more.

Let's cook with our recipes!

BRUNCH BEIGNETS



Brunch Beignets image

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! -Lois Rutherford, Elkton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 12

2 large eggs, separated
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
1 tablespoon butter, melted
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 teaspoon brandy, optional
Oil for deep-fat frying
Confectioners' sugar

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.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BEIGNETS WITH QUICK HOMEMADE BLACKBERRY JAM



Beignets with Quick Homemade Blackberry Jam image

Provided by Bobby Flay

Time 2h35m

Yield 4 Servings

Number Of Ingredients 17

1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110 degrees F
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
Confectioners' sugar
Blackberry Jam, recipe follows
Quick Blackberry Jam
1 quart fresh ripe blackberries, hulled
1/2 cup superfine sugar
2 tablespoons fresh lemon juice

Steps:

  • Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.
  • Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
  • Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.
  • Jam:
  • Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.

FRENCH BEIGNETS



French Beignets image

These are not exactly the same as the traditional beignets made at Cafe DuMond in New Orleans. When all is said and done that doesn't really matter too much as they are delicious in themselves, no matter what they are. I think of them more as drops of French donuts that are very simple and easy to make. This is the recipe I had tried about 25 years ago and had lost the recipe, but I found it again recently at the Pillsbury website and was really happy about that. The dipping sauce is definitely not traditional, but an added touch of my own that I think really makes these shine. I hope you enjoy them as much as I do.

Provided by PalatablePastime

Categories     Breads

Time 45m

Yield 5 dozen, 4-6 serving(s)

Number Of Ingredients 10

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
1/2 cup butter
5 large eggs
1 teaspoon lemon, zest of
powdered sugar (as needed)
1/2-1 cup jam or 1/2-1 cup jelly, any flavor you like (optional)
oil, for deep frying (amount needed may vary)

Steps:

  • In a small mixing bowl, stir together the flour, sugar and salt.
  • Place water and butter in a saucepan and bring to a boil.
  • Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
  • Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
  • Add the lemon zest and stir to blend.
  • Heat enough oil to deep fry to a temp of 375F (at least several inches).
  • Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
  • Drain beignets on paper towels.
  • When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
  • Heat jam or jelly until melted using a small saucepan or microwave, stirring occasionally as it melts.
  • Serve beignets with melted jam as a dipping sauce.

NEW ORLEANS BEIGNETS



New Orleans Beignets image

These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

FRENCH QUARTER BEIGNETS



French Quarter Beignets image

Your guests will think they're in New Orleans when you serve up these traditional French Quarter treats.

Provided by By Angie McGowan

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 10

1/3 cup granulated sugar
2 1/2 teaspoons regular active dry yeast
1 1/2 cups warm water (105°F to 115°F)
2 eggs
1 cup whole milk
1/3 cup butter, melted
7 cups Gold Medal™ all-purpose flour
1 teaspoon salt
Vegetable oil for deep frying
Powdered sugar

Steps:

  • In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.
  • Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.
  • In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.
  • Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.

Nutrition Facts : ServingSize 1 Serving

BEIGNETS



Beignets image

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

Provided by ginampls

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 10

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
  • Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
  • Shake confectioners' sugar on hot beignets. Serve warm.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g

BRUNCH BEIGNETS



Brunch Beignets image

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! -Lois Rutherford, Elkton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 12

2 large eggs, separated
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
1 tablespoon butter, melted
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 teaspoon brandy, optional
Oil for deep-fat frying
Confectioners' sugar

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.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • For the perfect beignets, use fresh, high-quality ingredients.
  • Make sure the yeast is active before using it. To test the yeast, dissolve it in warm water with a pinch of sugar. If the mixture bubbles after 5-10 minutes, the yeast is active.
  • The dough should be sticky and elastic, but not too wet. If the dough is too wet, it will be difficult to work with and the beignets will not be as light and fluffy.
  • When frying the beignets, make sure the oil is hot enough. The ideal temperature for frying beignets is 350 degrees Fahrenheit.
  • Do not overcrowd the pan when frying the beignets. This will cause the oil temperature to drop and the beignets will not cook evenly.
  • When the beignets are golden brown, remove them from the oil and drain them on paper towels.

Conclusion:

Beignets are a delicious and versatile dish that can be enjoyed for breakfast, brunch, or dessert. With a few simple tips, you can make perfect beignets at home. So next time you are in the mood for something sweet and satisfying, give beignets a try!

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