Fresh New orleans Beignets


New orleans Beignets Awesome New orleans Beignets











Ingredients






  • 3/4 cup lukewarm water

  • 1 (.25-ounce) (or 7 g) packet active dry yeast

  • 1/2 cup evaporated milk

  • 1/3 cup sugar

  • Pinch of salt

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 3 3/4 – 4 cups all-purpose flour

  • 3 tablespoons melted butter

  • corn oil or any flavorless oil , for frying

  • powdered sugar , for dusting









































Instructions






  1. In a large bowl or stand mixer, combine lukewarm water and
    yeast. Let it sit until dissolve for about 5 minutes. 

  2. Lightly whisk evaporated milk, sugar, salt, egg and vanilla
    extract. Add it to the yeast mixture. 

  3. Mix in about 2 cups flour and continue mixing with hand or
    dough mixer. If using a stand mixer, mix for about a minute or 2. 

  4. Finally add melted butter, mix until dough is sticky but
    smooth. Add in additional flour (if needed) to make soft dough.

  5. Turn dough on lightly floured surface and knead for 1-2
    minutes Place dough in a greased bowl, turning once to coat the dough. Cover
    loosely with a clean cloth and let rise in a warm, draft-free place for about 2
    hours or until doubled. 

  6. Punch the dough down- remove the dough from the bowl.

  7. Roll out the dough on a lightly floured surface into ¼ – 1/3
    inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp
    knife or pizza cutter. Let it rest for about 10 minutes before frying. 

  8. Working in batches so as to not crowd the oil, fry the dough
    squares until they are puffy and golden brown. Remove from the oil, make a pit
    stop on the paper towels and immediately dust with powdered sugar.

  9. Serve hot with Café au lait!!!!!




















Read Full Recipe >>>> Click Here







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more