Angel-Light Beignets

Angel-Light Beignets

Angel-Light Beignets is rated 4.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 16 Makes 32 beignets.
Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait.

Ingredients:

  • 2/3 cup warm water (115°F)
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 2 1/2 tsp. (1 package) active dry yeast
  • 3 to 4 cups all-purpose flour
  • 1/3 cup heavy cream
  • 1 egg, lightly beaten
  • Peanut oil for deep-frying
  • Confectioners' sugar for dusting

Directions:

In a 2-cup measuring cup, combine the water, granulated sugar, salt and yeast. Let stand until frothy, about 10 minutes.

Measure out 3 1/2 cups of the flour into a food processor. With the motor running, slowly add the yeast mixture, processing until fully absorbed. Add the cream and egg and process to form a soft dough. Add more flour, 1 Tbs. at a time, until the dough cleans the sides of the work bowl and is no longer sticky. Continue processing for 1 minute to knead. Place the dough in a lightly oiled sealable plastic bag, seal and refrigerate overnight.

Transfer the dough to a lightly floured work surface and punch it down to eliminate air pockets. Using a floured rolling pin, roll out the dough into an 8-inch square about 3/4 inch thick. Using a sharp knife, square off the corners. Cut the dough into sixteen 2-inch squares, then cut the squares in half on the diagonal to form 32 triangles. Transfer to a lightly floured baking sheet and let rise, uncovered, until doubled in size, about 45 minutes.

In a heavy saucepan or deep fryer, pour in oil to a depth of 4 inches and heat to 375°F on a deep-frying thermometer. Add the pieces of dough, a few at a time, and deep-fry, turning as needed, until golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.

Sprinkle generously with confectioners' sugar and serve hot.
Makes 32 beignets.
Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).
Rated 4 out of 5 by from We also call these Scones When I was young Scones were those biscuit things, baked hard and dry, but when I went to school in Idaho, I was introduced to 'Scones', which turned out to be wonderful little pieces of sweet yeast dough, deep fried and served with Honey Butter and or cinnamon butter and powdered sugar...ooohh so very good and yummy! These too, yummy good and the dough holds. That cold rise makes them even lighter than air! Make them, and make them often.
Date published: 2012-06-13
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