May 06, 2009
You too can chouxOne of the splendid challenges about running a resort on an isolated island is the lack of commercial bakeries. At the Bitter End Yacht club, on Virgin ...
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Wikipedia
A beignet (pronounced , which is the French word for fried dough), in American English, refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar, is a kind of French doughnut. versions of beignets are also popular as an appetizer, with fillings such as crawfish and shrimp. In France, ''beignet'' is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling. They may contain other fillings, as well: potatoes, mushrooms, or even meat. The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome. Names for beignet recipes vary throughout France - ''beignets'', ''bugnes'', ''merveilles'', ''oreillettes'', ''beignets de carnaval'', ''bottereaux'', ''tourtisseaux'', ''corvechets'', ''ganses'', ''nouets'', ''vautes'' and others. The term ''beignet'' can be applied to two varieties, depending on the type of pastry. The French doughnut beignet in the United States is simply a deep-fried choux pastry; this variety is very similar to Italian zeppole or the German spritzkuchen. Also, beignets can be made with yeast pastry, which might be called ''boules de Berlin'' in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam. This variety is similar to the Polish pączki. The western parts of Germany use the term beignet for variants having a fruit filling while referring to other variants as Krapfen. In the US, beignets are associated with the city of New Orleans, Louisiana. They are also served at restaurants such as Cafe du Monde, and at theme park resorts such as Disney's Port Orleans Resort. Beignets are the official state doughnut of Louisiana.
Yield: 24 servings
[edit] Ingredients
1 |
|
4 |
teaspoons sugar |
¼ |
teaspoon nutmeg |
1 |
|
⅓ |
cup butter |
¼ |
teaspoon salt |
1 |
teaspoon vanilla extract |
4 |
eggs, at room temp. |
[edit] Preparation
Step 1 |
In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 degrees. |
Step 2 |
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan heat water or milk, butter and salt over medium heat until boiling and butter is melted. Add vanilla, then add flour mixture all at once. Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a ball. Continue stirring a few minutes more to dry. Remove from heat and beat until slightly cooled. Add eggs, one at a time, beating well after each addition. |
Step 3 |
Using 2 spoons, shape a generous tablespoon dough into an oblong and drop into hot oil. Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4 minutes, until golden brown. Drain on paper towels and sprinkle immediately with sifted confectioners' sugar. Repeat with remaining batter. Makes about 2 dozen beignets, 115 calories each. |
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