This easy recipe for beignets does not require yeast or rolling and cutting; spoonfuls of dough are simply dropped into hot oil for frying.
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Ingredients
3 cups all-purpose flour
1 cup water
1 cup milk
1 large egg
2 tablespoons baking powder
2 teaspoons white sugar
1 teaspoon salt
3 cups vegetable oil for frying
Directions
Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.
Pour oil into a deep skillet or pot and heat over medium-high heat to 360 degrees F (180 degrees C).
Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Enjoy pillowy, sugary New Orleans-style Beignets right at home. Start the dough the night before, and let it rise slowly overnight for a swe
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New Orleans Beignets
Prep Time 15 mins
Cook Time 20 mins
Rising Time 2 hrs
Total Time 2 hrs 35 mins
Servings 16 beignets
Ingredients
3 cups (415g) all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3 tablespoons sugar, divided
1 cup warm whole milk
2 teaspoons active dry yeast
1 large egg
3 tablespoons butter, melted
1 1/2 to 2 quarts vegetable oil
For the topping:
3 cups powdered sugar
Special Equipment
Stand mixer
Method
Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
Bloom the yeast: In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
Make the dough: Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you’re mixing. Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
Knead the dough: Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it.
Shape the dough and let it rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise until doubled in size, 1-2 hours depending on the temperature of the room.
Set up your frying and dusting stations: Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs. Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
Cut the dough and heat the oil: Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and 1/4 inch thick). Cut the dough into 16 rough rectangles and cover with a flour-dusted tea towel to rest while you heat the oil.
Fry the beignets: Heat the frying oil to 325°F. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.
Drain and coat the beignets in sugar: Use your tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack. Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
Serve: Serve warm with another generous dusting of powdered sugar and hot coffee on the side.
You are in for a treat with this classic New Orleans beignet recipe. Beignets are pillowy, deep fried dough, and dusted with powdered sugar.
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Easy Authentic Beignets
★★★★ 4 from 2 reviews
Author: Melissa Griffiths - Bless this Mess
Total Time: 1 hour 40 min
Yield: 24 beignets 1x
You are in for a treat with this classic New Orleans beignet recipe. Beignets are pillowy, deep fried dough, dusted with powdered sugar, and to die for!
Ingredients
1 cup warm water (110℉)
1 tablespoon instant or rapid-rise yeast
3 tablespoons granulated sugar
2 large eggs
2 tablespoons vegetable oil
3 cups all-purpose flour
¾ teaspoon salt
Confectioners’ sugar (at least 1 cup)
Additional 2 quarts of vegetable oil for frying
Instructions
In a large bowl, combine the water, yeast, and sugar. Let sit until foamy, about 5 minutes.
Whisk in the eggs and 2 tablespoons of oil into yeast mixture.
Add the flour, salt and stir together until well combined. The dough will be a bit sticky, that's ok.
Cover the bowl tightly with plastic wrap (sometimes lightly wetting the edge of the bowl helps the plastic wrap to stick on tightly). Refrigerate dough for about an hour, until it has nearly doubled in size.
Prepare for frying the beignets by setting a wire rack into a rimmed baking sheet. Line a second baking sheet with a double layer of paper towels.
Pour the 2 quarts of oil into a heavy bottomed Dutch oven or large skillet, it should fill the bottom of the pot 2-3 inches. Heat over medium to medium-high heat.
Transfer dough onto a floured counter and cut in half. With one half of the dough, pat into a rectangular shape with floured hands, flipping to coat with flour. Roll dough out into ¼-inch-thick rectangle (about 12 by 9 inch).
Using a pizza cutter, cut dough into twelve 3-inch squares.
Repeat this process with the second piece of dough.
When the oil is 350℉ (using a thermometer is the easiest way to gauge this), add a few beignets at a time (don't over crowd the pan). Fry until golden brown, about 3 minutes total, flipping halfway through frying.
Transfer beignets to the pan with the paper towels. Repeat with remaining dough.
When they are cool enough to touch but still hot place them on the rack set inside the pan. Dust heavily with confectioners’ sugar and serve warm.
Notes
Don't let a little frying scare you! It's so fun to know how to make things like this even if the cooking method might be new to you. A heavy bottomed pan, a thermometer, and a spider strainer (to get the food out of the hot oil) will make all the difference.
Don't be stingy on the powdered sugar and consider serving them with a shaker of powdered sugar on the side so folks can add more as they like while eating. That's how they are served in New Orleans.
Nutrition Facts
Serving Size 2 beignets
Serves 12 Amount Per Serving Calories 196 % Daily Value* Total Fat 1.2g 2% Cholesterol 4.8mg 2% Sodium 198.4mg 9% Total Carbohydrate 42g 15% Sugars 14.4g Protein 4.2g 8% Vitamin A 0% Vitamin C 0%
Step 1 In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined.
Step 2 In a large bowl using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter.
Step 3 In a large pot, heat oil to 375º. Drop small spoonfuls of batter into hot oil and fry until golden, about 5 minutes. (You want to keep the oil at 375º to make sure they cook all the way through.) Transfer to a paper towel–lined plate.
These easy New Orleans-style beignets will transport you right to the French Quarter.
YieldMakes about 22 beignets
Prep time 2 hours to 2 hours 30 minutes
Cook time 20 minutes
Ingredients
3/4 cup water
1/2 cup whole milk
1/3 cup granulated sugar
11/2 teaspoons active dry yeast
1 large egg, beaten
2 tablespoons unsalted butter, very soft
3 1/2 cups all-purpose flour, divided, plus more for kneading and cutting
1/2 teaspoon kosher salt
1 quart peanut or vegetable oil, plus more for the bowl
1 cup powdered sugar
Equipment
Measuring cup and spoon
Large Dutch oven
Candy or deep fry thermometer
Rolling pin
Pizza cutter or sharp knife
Large fine-mesh strainer
Instructions
Warm the water and milk. Place the water and milk in a large microwave-safe bowl and microwave for 1 1/2 minutes on full power. Alternatively, you can warm the milk and water in a small saucepan over medium heat for about 1 minute. The mixture should be warm but cooler than 100°F.
Proof the yeast in the warm milk mixture for 15 minutes. Whisk the sugar into the milk mixture, then sprinkle with the yeast and set aside for 15 minutes until the yeast has become foamy.
Beat in the the egg, butter, and flour. Add the egg, salt, butter, and 2 cups of the flour to the milk mixture. Beat with a wooden spoon or sturdy spatula until the mixture is thick but smooth. Add the remaining 1 1/2 cups flour and beat again until just combined. You’re looking for a thick batter-like consistency that is closer to drop biscuits than bread dough here.
Cover a work surface with flour and knead the dough. Dust a work surface with about 1/4 cup more flour and dump the dough onto it. Gently fold the dough over itself 3 to 4 times (the dough will be sticky and a little loose). Gently shape the dough into a round and place in a well-oiled bowl (you can reuse the mixing bowl if it is mostly scraped clean). Cover with a clean kitchen towel.
Let the dough rise for 1 1/2 to 2 hours or overnight. Set the bowl in a warm place to rise until doubled in size, 1 1/2 to 2 hours. Alternatively, you can cover the bowl with plastic wrap and let it rise overnight in the refrigerator for 8 to 10 hours.
Heat the oil in a large Dutch oven to 370°F. Heat the oil in a large Dutch oven fitted with a deep-fry thermometer over medium-high heat until 370ºF. Line a baking sheet with two layers of paper towels. If the dough is in the refrigerator, pull it out just before you heat the oil to give it 20 to 25 minutes to lose its chill while the oil warms up.
Roll out and cut the dough. While the oil is heating, dust a work surface with about 1/4 cup of flour and dump the dough onto it. Roll the dough out to a 17x11-inch rectangle that is about 1/4-inch thick. Use a pizza cutter or sharp knife to cut the dough into 20 to 22 (about 2-inch square) pieces. Don’t fret if some of the corner pieces are more triangular, and don’t reroll the dough.
Fry 3 to 4 pieces at a time for 2 to 3 minutes. Fry 3 to 4 squares at a time: Gently add the beignets to the oil (you can use your hands or tongs). Immediately use a large heatproof spoon to ladle the hot oil over the pieces. Fry the first side until golden brown, 1 to 2 minutes. Using the spoon or tongs, flip the beignets and fry until the second side is golden brown, 1 to 2 minutes more.
Transfer the fried beignets to the baking sheet. Transfer the pieces to the baking sheet and repeat with the remaining dough.
Dust the beignets heavily with powdered sugar just before serving. Just before serving and while still warm, use a large fine-mesh strainer to generously dust the beignets with powdered sugar.
Recipe Notes
Make ahead: These beignets are best eaten fresh, but the dough can be made the night before and proofed in the refrigerator overnight.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This easy, yeast-free beignet recipe is a snap to throw together the morning after your Mardi Gras celebration.
As a classic and traditional French recipe, this one will not produce the French Quarter-style beignets that are so familiar in New Orleans. Instead, it is made with choux pastry dough, which is the dough used in cream puffs and éclairs. Made using only butter, water, flour, and eggs, the moisture in the dough allows it to rise without the need for yeast. This is what makes it the easiest version of beignets, and you can make them on the spur of the moment.
Absolutely delicious, these French beignets puff up wonderfully when deep-fried. The batter includes a high proportion of eggs, so the taste is reminiscent of French toast. It's a tasty change, a fun recipe to try, and they're wonderful when served alongside fresh fruit or preserves.
You can use a deep fryer or a pan that is deep enough for the oil to fry the beignets. A deep fryer should allow setting the temperature, but you will need to use a thermometer if using a pan.
"This recipe produces delicious beignets. It really is quick and easy to whip up. I appreciate that the ingredients are pantry staples, and clean-up is minimal. The batter requires some work to mix because it gets stiffer with each egg, but it comes together nicely. They’re best with lots of sifted powdered sugar." —Colleen Graham
A Note From Our Recipe Tester
Ingredients
Vegetable oil, or canola oil, for deep-frying
1/2 cup unsalted butter
1 cup water
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
3 tablespoons confectioners' sugar
Steps to Make It
Gather the ingredients.
Fill a deep pot with 2 inches of oil and heat to 375 F.
In a medium saucepan, melt the butter in the water over medium-high heat.
Add salt and flour, and quickly stir until a sticky batter is formed. Remove from heat.
Beat in the eggs, 1 egg at a time, until the batter is smooth.
Fry mounded teaspoons of dough, several at a time, for about 6 minutes or until light, golden brown on each side. Don't crowd the fryer; ensure each beignet has plenty of room to move around. They may flip over by themselves, or you can use a slotted spoon to flip them so they cook evenly on all sides.
Drain the beignets for a few minutes on a clean kitchen towel or paper towels.
Dust with confectioners' sugar. Serve warm and enjoy.
Tips
When cooking in several batches, ensure the oil comes back up to temperature before starting the next batch. A splatter screen reduces splashes of oil and is a handy tool if you fry in a pan often.
The dough will get very stiff with each additional egg. While it will seem very liquidy at first, keep mixing until it's smooth.
A small (1-inch diameter) cookie dough scoop makes quick work of dropping the beignet dough into the hot oil and ensures uniform size. Grease it lightly with cooking spray for best results.
Lighten up the confectioners' sugar and remove any clumps by filtering it through a fine-mesh sieve as you dust the beignets. Alternatively, put the confectioners' sugar in a bag, add the beignets, and shake the bag gently to coat them.
Combine 1-3/4 cups flour, sugars, undissolved yeast, orange peel, salt, and pumpkin pie spice in large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough on lightly floured surface to 1/2-inch thickness; cut with a 2-1/2-inch doughnut cutter. Knead together trimmings; let rest 5 minutes, reroll and cut. Place doughnuts on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Deep fry at 375°F for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Sprinkle with Sugar Topping or drizzle with Powdered Sugar Glaze.
Cinnamon Sugar Topping: Stir sugar and pumpkin pie spice together in small bowl. Sift mixture over warm doughnuts.
Powdered Sugar Glaze: Combine powdered sugar, pumpkin pie spice and milk in a bowl; stir until smooth.
Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 1/2-inch thickness; cut with 2-1/2-inch or 3-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased or parchment lined baking sheets. Cover; let rise until doubled in size, about 1 hour. Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375°F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Use tongs to dip doughnuts into Powdered Sugar Glaze while warm. Cool on wire racks. To make Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.
Combine 2 cups flour, Fleischmann’s® RapidRise® Instant Yeast, sugar, and salt in a large mixer bowl. In a medium microwave-safe bowl, heat milk and butter in the microwave until very warm (120°F to 130°F). Pour the milk mixture into the flour mixture, adding egg yolks. Beat for 2 minutes at low speed. Continue adding flour until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes.
Roll out dough on a lightly-floured surface into a 12-inch circle, about ½-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out the center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly-greased or parchment-lined baking sheet. Reroll and cut the remaining dough scraps into doughnuts until the dough is used up. Cover doughnuts and let rise for 45 minutes to 1 hour.
Heat at least 3 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to a wire rack. While the doughnuts cool, make the chocolate glaze.
FOR THE CHOCOLATE GLAZE:
Combine all of the glaze ingredients in a small, microwave-safe bowl. Microwave on high for 30 seconds and stir. Repeat until the glaze is smooth and the chocolate is completely melted.
Dip each doughnut into the glaze. Top with sprinkles if desired! Enjoy!
Preheat oil for frying to about 350°F. Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.
Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl. Heat buttermilk and water to very warm (120°F to 130°F). Mixture may look curdled. Add to flour mixture and mix until well combined. Add remaining 1 cup flour and mix well. Dough will be sticky.
Place dough on very generously floured surface. Roll dough to a 9 x 15-inch rectangle, adding more flour as needed. Cut into squares, 4 x 6.
Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then generously sprinkle with powdered sugar. Serve immediately.
A recipe for New Orleans beignets from The Princess and The Frog - Tiana's Cookbook Recipes for Kids.
My first time ever making beignets was when I followed the recipe in my little sisters' Princess and the Frog cookbook. It was fantastic, quick, and so easy! Highly recommend this recipe!
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A recipe for New Orleans beignets from The Princess and The Frog - Tiana's Cookbook Recipes for Kids.
PREP TIME 30 minutes
COOK TIME 6 minutes
TOTAL TIME 36 minutes
Ingredients
2 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
1/3 cup water
1 egg, beaten
1/2 teaspoon vanilla extract
Vegetable oil, for frying
Confectioners’ sugar, for dusting
Instructions
In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
In a large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture from Step 1.
Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 -inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2 -inch squares.
Now it’s time to fry the beignets—be sure to ask an adult to help you! Heat 2 inches of vegetable oil in a heavy saucepan on the stovetop until the temperature reaches 325° on a deep-fat thermometer. Check the temperature with a cooking thermometer every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with confectioners’ sugar, and enjoy!
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Add one drop of water (or flavoring), and roll sugar into a tiny, less then pea sized ball. Repeat until you have about 6-8 balls per pancake, depending on what you desire.
fry bacon and leave to drain on paper towels.
Take egg beaters and make 5 small egg patties in one of two ways : A -Use a coffee mug and cook 1/4 cup beaters in microwave until set or stove top using a small pancake form, set aside.
Pancakes:
Beat egg until fluffy.
Add milk and melted butter.
Add dry ingredients and mix well.
Heat griddle until a drop of water sizzles and dances.
pour 1/5 - 1/4 cup batter into skillet (think coffee mug sized) and press crystals into the top of the batter.
cook until bubbly and turn. You should get 10 small pancakes.
When done, arrange as follows:
Pancake, egg, 3 slices bacon, 1 piece cheese, pancake to make 5 sandwhiches.
"If you want to learn that how to make ice cream with milk only you are in the right spot. 5 from 4 votes Print Recipe Pin RecipePREP TIME 15 minsCOOK TIME 15 minsFREEZING TIME 1 dTOTAL TIME 1 d 30 minsCOURSE DessertCUISINE AmericanSERVINGS 3 peopleCALORIES 150 kcalEQUIPMENT
Spoon
Cup
INGREDIENTS
4 cup milk
½ cup Granulated sugar
½ teaspoon Vanilla extract
INSTRUCTIONS
Whisk milk and sugar
Add the vanilla
Remove the mix
Keep stirring
Freeze it
Serve It
VIDEO📷NOTESThis is how to make homemade ice cream with milk. Enjoy your delicious cold delight from your home and savour the delicious taste of your ice cream."
Guys, I made a basic vanilla ice cream to test it and it worked. So then I made pumpkin spice, mint, and what i call LAUSD-cake ice cream bc it's got all the spices from their coffee cakes in a servicing of ice cream. I don't have an ice cream mixer, but I do have a food processor so I shake it once as it starts to get ice crystals if I have the time, then leave it to fully freeze. Because of the fat content and sugar though, it's still pretty pliable and so easy to break up and throw in the food processor to get the lovely soft serve feel. highly recommend this!
Now you can have New Orleans-Style Beignets without leaving home!
Ingredients
1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar
Instructions
In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
Line a large rimmed baking sheet with three layers of paper towels, set aside.
In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
Dust with powdered sugar and serve at once!"
So there were a few differences for me when I made this recipe. I thought I was going to have to freeze the dough, so per another account I read of what to do when freezing dough, I added double the yeast . However, I didn't have space in the freezer so I simply left it in the fridge. I believe that accounted for my immense yield that, despite making so much and having to cut people off bc the sugar content was too high, barely lasted through the weekend. I also used regular all purpose flour and the only thing I noticed from it was that the dough was very play do-y when I cut it. But it was still perfectly chewy and soft after I fried them.
Lastly, she says to use 2 cups of powdered sugar but that's tbh overkill. I did homemade powdered sugar and the device I use to do the sugar is too small for more than a cup and a half at a time. So I made it easy on myself and did 1 cup at a time. That was MORE than enough to cover my four platters worth of beignets. So I wouldn't use the 2 cups unless you're going to be doing something else with them like dunking them into black coffee or something.
BTW! As I mentioned in my previous post, I made a lot of milk ice cream. one of the things I did was cut a beignet in half and fill it with some of the LAUSD ice cream. my goodness! with the simple sweetness of the bread and light dusting of sugar, plus the nutmeg, ginger, and ground cloves of the LAUSD ice cream, it was a match made in heaven. Absolutely scrumptious!
"If you want to learn that how to make ice cream with milk only you are in the right spot. 5 from 4 votes Print Recipe Pin RecipePREP TIME 15 minsCOOK TIME 15 minsFREEZING TIME 1 dTOTAL TIME 1 d 30 minsCOURSE DessertCUISINE AmericanSERVINGS 3 peopleCALORIES 150 kcalEQUIPMENT
Spoon
Cup
INGREDIENTS
4 cup milk
½ cup Granulated sugar
½ teaspoon Vanilla extract
INSTRUCTIONS
Whisk milk and sugar
Add the vanilla
Remove the mix
Keep stirring
Freeze it
Serve It
VIDEO📷NOTESThis is how to make homemade ice cream with milk. Enjoy your delicious cold delight from your home and savour the delicious taste of your ice cream."
Guys, I made a basic vanilla ice cream to test it and it worked. So then I made pumpkin spice, mint, and what i call LAUSD-cake ice cream bc it's got all the spices from their coffee cakes in a servicing of ice cream. I don't have an ice cream mixer, but I do have a food processor so I shake it once as it starts to get ice crystals if I have the time, then leave it to fully freeze. Because of the fat content and sugar though, it's still pretty pliable and so easy to break up and throw in the food processor to get the lovely soft serve feel. highly recommend this!
“Homemade Worcestershire sauce made without fish sauce or anchovies. Author: Karissa Prep Time: 2 minsCook Time: 5 minsTotal Time: 7 mins Ingredients 1 cup apple cider vinegar 1/3 cup soy sauce 3 tbsp brown sugar 1 tsp dijon mustard 1/2 tsp allspice 1/2 tsp garlic powder 1/2 tsp onion powder 1/8 tsp black pepper Instructions Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer. Remove from the heat and allow to cool to room temperature. Store in a jar in the fridge for up to 1-2 months. Use your best judgment. Notes Makes about a cup and a half of sauce.”
“Fall drunk in love (with terrible wine) by Alison Roman BuzzFeed Staff Alice Mongkongllite / BuzzFeed Fall is upon us, which means Netflix and chill, which really means Netflix and wine. But that shit gets expensive. Dear money, goodbye forever! So here are some ways to enjoy cheap wine without sacrificing your ~exquisite~ taste. 1. Blood Orange Spritzer Steph / Via cali-zona.com There is no better way to disguise "OK" wine than to SPRITZ it up with some soda water and citrus. Get spritzy here. 2. Mulled White Wine With Clove and Citrus Alice / Via mitzyathome.com Mulled white wine: for those seeking something more autumnal, less holiday. Recipe here. 3. Pomegranate Sangria Carrie / Via bakeaholicmama.com By the time all those pomegranate seeds, orange peels, and rosemary sprigs do their job, you'll be like, "Wow! Did this wine cost a million dollars or WHAT?" Recipe here. 4. Sparkling Wine Margarita Cheryl / Via 40aprons.com Out of all the cheap wines, cheap sparkling wine is the worrrrrrrrst. But not if you turn it into a MARGARITA! Do it here. 5. Red Wine Hot Chocolate Kylie / Via immaeatthat.com I don't care if you cost only $2, you're going inside my hot chocolate. Recipe here. 6. Rosé With Grapefruit and Gin Taylor / Via perpetuallyhungryblog.com That subpar rosé just got a gin and grapefruit makeover. Looking good, girl. Recipe here. 7. Slow Cooker Mulled Wine Erin / Via wellplated.com The ultimate way to disguise how cheap that red wine is to slow-cook it with all sorts of spices and stuff for, like, a hundred years. When it's done, it'll taste luxe AF. Find the recipe here. 8. White Wine Punch With Cucumber and Mint Maura McEvoy / Via foodandwine.com When you're throwing a party and someone brings that one bottle of "white wine" from Duane Reade, throw it into a punch bowl, add some mint and cucumber, and call it SPA WATER. Recipe here. 9. Red Wine Spritzers foodnetwork.com Literally just add soda water, maybe a handful of berries. Upgrade yourself here. 10. French 75 James Ransom / Via Food52.com For when you're feeling classy, but are like, lol I'm broke. Recipe here. 11. Mulled Cranberry Wine theglitterguide.com This mulled beverage is really more about the cranberry than the wine, which is great, because that wine sucks. Recipe here. 12. Campari and White Wine Cocktail John Kernick / Via foodandwine.com When in doubt, add Campari and ice. Find the recipe here. 13. Bee's Knees thekitchenismyplayground.com You could either think of this drink as a cheap cocktail or *fancy medicine*. The choice is yours. Recipe here. 14. Red Wine and Tequila Spritz cupcakesandcutlery.com Oh hi, are you my dream beverage? Are you made with affordable wine and include my favorite fruit and also tequila? Yes. Recipe here. 15. Kalimotxo Jesal / Via veggiewala.com The crown jewel of how to use shitty red wine, the Kalimotxo is just equal parts Coca-Cola and red wine, served over ice. YOU'RE WELCOME. "Recipe" here.”
