Best 2 French Quarter Beignets Recipes
Indulge in the delectable delight of New Orleans' iconic breakfast treat - the French Quarter Beignet. These golden-brown, airy puffs of fried dough, sprinkled with powdered sugar, have captivated hearts and taste buds for generations. They embody the spirit of the vibrant French Quarter, where the aromas of chicory coffee and jazz music fill the air. Whether you're a local or a visitor, embarking on a culinary journey through the Big Easy, this quintessential pastry is a must-try experience.
Here are our top 2 tried and tested recipes!
FRENCH QUARTER BEIGNETS
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Provided by Dale Tadlock
Categories Bread Yeast Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
- Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
- Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 16.8 g, Cholesterol 9.3 mg, Fat 3.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 106 mg, Sugar 4.8 g
FRENCH QUARTER BEIGNETS
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
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
Tips:
- Ensure your yeast is active and bubbly before adding it to the dough. If it's not, your beignets won't rise properly.
- Don't overmix the dough. Overmixing will make your beignets tough.
- Let the dough rise in a warm place until it has doubled in size. This will help ensure your beignets are light and fluffy.
- When frying the beignets, make sure the oil is hot enough. If it's not, your beignets will absorb too much oil and become greasy.
- Don't overcrowd the pan when frying the beignets. This will cause the oil temperature to drop and your beignets won't cook evenly.
- Drain the beignets on paper towels to remove any excess oil.
- Serve the beignets warm, dusted with powdered sugar.
Conclusion:
French Quarter beignets are a delicious and easy-to-make treat. By following these tips, you can make beignets that are light, fluffy, and perfectly golden brown. Serve them warm, dusted with powdered sugar, and enjoy!
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