French Quarter Beignets
Paula’s brother-in-law Father Hank joins Paula in the kitchen to mix up specialties from the Big Easy- New Orleans that is. Enjoy this delicious recipe for French Quarter Beignets– and be sure to pick up some of Captain Michael’s coffee to go along with ’em! These French Quarter Beignets are easy to make and delicious to enjoy.
French Quarter Beignets are a favorite in the city of New Orleans.
Beignets recipe: http://recipes.pauladeen.com/index.php/recipes/view/french_quarter_beignets/
Captain Michael’s Coffee: http://www.pauladeen.com/category/39
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How to make French Quarter Beignets
Ingredients for French Quarter Beignets
* 1 1/2 cups lukewarm water
* 1/2 cup granulated sugar
* 1 envelope active dry yeast
* 2 eggs, slightly beaten
* 1 1/4 teaspoons salt
* 1 cup evaporated milk
* 7 cups bread flour
* 1/4 cup shortening
* Nonstick spray
* Oil, for deep-frying
* 3 cups confectioners’ sugar
Directions to make French Quarter Beignets
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.
Duration : 0:7:48
French Quarter Beignets