How I Eat and Serve My Beignets

Classic-Beignets

Photo credit: http://www.onesweetmess.com/2014/03/02/buttermilk-beignets/

I am tea obsessed. I have about 4 or 5 cups a day and more when the weather is cold, or I have guests over. There is something about living in a obsessed tea country that makes us enjoy that sweet treat we have with our tea as well. I was looking for a different sweet treat to pair my tea with and have discovered that beignets go great with my PG Tips. Here is how I make them, and how my guests have reacted to them. They were quite surprised when I offered them instead of my usual Gold Bar.

Mini Apple Cinnamon Stuffed Beignets

Photo credit: http://lorimerkitchen.com/2014/09/23/mini-apple-cinnamon-stuffed-beignets/

Ingredients:

  • 2 ¼ teaspoon of active dry yeast
  • 1 ½ cups of warm water – aim for around 110F/45C if you have a thermometer available
  • ½ cup white sugar
  • 1 cup evaporated milk
  • 7 cups of all-purpose flour
  • ¼ cup of butter – I always use Irish butter in my baking. Go for Kerry gold if possible
  • 1 teaspoon of salt (only if your butter has no salt – if it has salt I then omit this part
  • 2 eggs or egg substitute
  • Vegetable oil for frying as needed
  • ¼ cup powder sugar
buttermilk-beignets

Photo credit: http://joythebaker.com/2013/02/buttermilk-beignets/

What you need:

  • Large bowl
  • Deep fryer or pot heated with oil
  • Paper towels
  • Rolling pin
  • Electric mixer
  • Sieve
Classic-Beignets-2-min

Photo credit: http://www.onesweetmess.com/2014/03/02/buttermilk-beignets/

Instructions:

  • You will want a rather large bowl to start mixing your ingredients in. First, you will want to dissolve your yeast preferably in warm water.
  • After yeast is dissolved, add your sugar, salt, eggs (or egg replacers), evaporated milk and then mix the ingredients together with your electric mixer.
  • Make sure you have your 4 cups of all-purpose flour divided into 4 individual cups. Sieve just one cup right now into the mixture.
  • Once this mixture is smooth, add your butter.
  • Now you can proceed to add the remaining cups of flour with your sieve.
  • Now put the bowl in your fridge and forget about it for the next 24 hours.
  • After waiting 24 hours, roll out your dough until it is about 1/8th of an inch thick. Once at desired thickness, cut the dough into 2 ½ inch squares
  • You will want to make sure you oil is heated up to 360F/180C prior to putting them into the oil. If the oil is not hot enough, then the beignets will not pop up. Once you see the beignets pop up, then you know the oil is hot enough.
  • Once they are cooked in the oil, carefully remove them and drain them on the paper towels.
  • While the beignets are still hot, you will want to coat them in powder sugar so it stays on.
leroys-brunch-beignets-1a

Photo credit: http://www.sandiegosugar.com/2012/sweet-eats-beignets-and-berry-french-toast-at-leroys-kitchen/

How to properly enjoy your beignets:

These instructions need to be followed with care. You just made a dessert that took over 24 hours to make, so you need to make sure that they are enjoyed properly.

  • Call your friends and invite them over for a cup of tea. This will easily book them for the next 2 hours or more.
  • Put the kettle on and start boiling the water.
  • Get your favorite mugs out and put a bag of tea in each of them.
  • Once the water is boiled, then proceed to pour it into each mug leaving only about a centimeter at the top.
  • Let the tea brew. Your friends should be over by now so they can tell you what their desired strength is for tea (mine is builders).
  • Add milk and, if desired sugar, to tea and bring out to each guest.
  • Then surprise them with homemade beignets instead of your usual biscuits and cake.
  • Let the conversation go. Some will be asking where the inspiration came from to make such a delicious treat. Some will ask for the recipe. And others will just be asking where the rest of the beignets are so they can steal some more.
  • In case you were wondering, you can also enjoy your beignets with custard or vanilla ice cream. They are best served warm so make sure when they are out of the fryer that you are immediately on the phone with your friends.
  • If your friends do not like tea, then offer a cup of white coffee or a nice hot chocolate. Since the beignets are warm, I always advise having them with a hot beverage. Even a glass of warm milk will do the trick.
  • If you want, you can also add some vanilla extract to the dough mixture to give the beignets an extra pop. You will discover other ingredients that may go well with the beignets. Perhaps even serving them with an assortment of berries and some freshly made whipped cream will do the trick. Just ask your guests and they will tell you how they like to eat their beignets.

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