The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks from New Orleans

theschnouz's picture
theschnouz

Thanks from New Orleans

I've been looking at the site for a while now but have never stopped to say anything. I'm only 18 but really love to cook and bake (plus I live in New Orleans where we live for food...) so still being with the parents makes it far easier to seize the opportunity. I only recently got really into making bread on my own and am eager to try my hand at more and more variations. Keep up the great community here.


-Kevin

Eli's picture
Eli

Welcome Kevin! We could use a good beignet recipe!


Eli

chickie's picture
chickie

bring on the beignet recipe.....

theschnouz's picture
theschnouz

Hah well I do have a beignet recipe from local Chuck Taggart that I've yet to try, though I have been wanting to. Although, a late night stop at Cafe Du Monde with hot cafe au lait and fresh beignets plus the great environment is too tempting to get myself to stay home and try on my own. The large pot of 370 degree oil doesn't help the cause...but I'd love to hear if anyone gives it a shot.



Beignets (New Orleans Style French Doughnuts)  



•    1 package active dry yeast
•    1-1/2 cups warm water (100-115 degrees F)
•    1/2 cup sugar
•    1 teaspoon salt
•    2 large eggs
•    1 cup evaporated milk
•    7 cups flour
•    1/4 cup vegetable shortening
•    oil for deep frying (Cafe Du Monde uses/recommends cottonseed oil...)
•    confectioner's sugar for dusting (or burying)



Put the warm water into a large bowl and then sprinkle in the yeast and a couple teaspoons of the sugar. Stir until dissolved and let rest for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and refrigerate overnight.



Roll the dough out onto a well-floured surface to a thickness of 1/4 to 1/8 inch and cut into 2-inch squares using a pizza cutter or sharp knife. (N.B. Save the scraps of dough from the edges and just fry them up as is) Heat the oil in a deep saucepan or Dutch oven to 370 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Between batches, try to keep the oil as close to 370 degrees to ensure they puff up.  Drain each batch for a minute or two on a platter lined with several layers of paper towels then serve three per person with plenty of powdered sugar.

hollymomma's picture
hollymomma

I made the beignets this morning and they were a hit with my highly selective husband and five kiddos!  Thanks for the recipe, was a nice treat up here in Canada!  Had me dreaming of the South and New Orleans!  Thanks~

Eli's picture
Eli

Thank you Kevin and I didn't mean to put you on the spot! But thanks and I will give it a try!!


 


Eli

Atropine's picture
Atropine

Have you thought of using a fry daddy?  We use one for our fried things like this.  You can store the oil for the following use until it gets icky or rancid.  I change my oil out if I fry anything with meat in it, but save it for french fries, donuts, etc


This saves a lot of mess, oil, and is more safe IMO.  Plus the fry daddy keeps the oil pretty even and proper temp.


Thanks for the recipe, btw!  Cannot wait to try it!