New Orleans Beignets #dinner #food #easy #recipes #healthy

Beignets are the quintessential Big Easy breakfast nibble, ideal for observing Mardi Gras or whenever you long for credible Creole cooking. We'll tell you the best way to make New Orleans-style beignets without any preparation and bring the kinds of the French Quarter home.

Did you realize that beignet (articulated ben-yippee) signifies "squander" in French? The baked good went to the Crescent City by method for French homesteaders hundreds of years prior, and has become as much a piece of the pantheon of cajun cooking as lord cake, jambalaya, and po kid sandwiches. These light and pillowy pockets of yeasted mixture — singed until brilliant earthy colored, at that point tidied with a haze of powdered sugar — are such flawlessness, it's no big surprise Louisiana made them its official state donut.

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Ingredients :

• 3 cups (14 oz) flour
• 1½ teaspoons kosher salt
• 1 package instant yeast or active dry yeast (if using active dry yeast, see Chef’s Tip below)
• 1 cup milk
• 2 Tablespoons brown sugar
• 2 Tablespoons butter
• 1 egg
• 1 teaspoon vanilla extract
• Oil for frying
• Powdered sugar, to taste

Preparation :

1. In a small bowl, mix together the flour, salt, and instant yeast (if using active dry yeast, see Chef’s Tip below).
2. Heat the milk until scalding. It should just begin to steam, but not boil (about 180°F/82°C).
3. Combine the sugar butter and butter in a large mixing bowl. Pour the steaming milk over the top and stir so that the butter melts and the sugar dissolves. Allow the mixture to cool until it’s lukewarm; the temperature needs to be lower than 115°F/46°C to avoid killing any yeast.
4. Add the egg to the milk mixture and whisk to combine.
5. Add the vanilla extract to the milk mixture and whisk to combine.
6. Add the wet ingredients to the dry ingredients and mix well to combine. (Alternatively, you can mix the dough in a stand mixer with a paddle attachment until combined.)

Source : bit.ly/3cGCiCG

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