Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Beignets sneak peek recipe from the cookbook.

February 16th, 2020 · No Comments

Beignets sneak peek recipe from the cookbook.

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Beignets

February 16th, 2020 · No Comments

This is a sneak peek into one of the first recipes in the book from the breakfast chapter.

Beignets recipe sneak peek.

Cafe Au Lait and beignets are a treat at Cafe du Monde, and now you can make these tasty, deep-fried morsels in the comfort of your own home. Bread flour is the key to a delightful beignet because it has a higher protein content- near 12 percent more than all-purpose flour. The extra protein allows the dough to produce more gluten, which gives it body, strength, and elasticity.


Beignets


Ingredient list

2 tablespoons granulated sugar
3⁄4 cup warm (110°F) water
1 packet active dry yeast

1/⁄2 cup evaporated milk
1 large egg, beaten
1/2 teaspoon salt
3 1/2 cups bread flour, divided
2 tablespoons unsalted butter, at room temperature
1 quart peanut oil
1 1⁄2 cups powdered sugar

Steps

1.In a medium bowl, dissolve the granulated sugar in the water. Sprinkle with the yeast and allow it to develop, forming small bubbles, for 5 to 10 minutes.
2. Stir in the milk, egg, and salt and blend well. Add 2 cups of the flour and stir to combine well. Stir in the butter, then stir in the remaining 11⁄2 cups flour. Trans- fer the dough to a floured work surface and knead until the dough is smooth.
3. Transfer the dough to a large greased bowl, cover with a dish towel, and allow to rise at room temperature for about 2 hours, until doubled in size.

Dough set to rising


4. When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350°F.
5. Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a 1⁄4-inch thickness. Cut the dough into 3-inch squares.

6. Fry the dough squares in batches in the hot oil for about 2 minutes per side, turning them when they are light golden brown.
7. Once fried, drain the beignets on several layers of paper towels. Transfer to a serving platter, sprinkle with the powdered sugar while still hot, and enjoy immediately.

Rolling out the dough
Cutting the dough squares
Frying the beignets
Beignets ready with confectioners sugar dusting


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First copy of the cookbook arrived yesterday, excited for the March 3rd release on Amazon.

February 16th, 2020 · No Comments

First copy of the cookbook arrived yesterday, excited for the March 3rd release on Amazon.

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Baby Back Ribs and Deer Sausage Succotash

February 10th, 2020 · No Comments

Baby Back Ribs and Deer Sausage Succotash

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The Best of New Orleans Cookbook

January 11th, 2020 · No Comments

The Best of New Orleans Cookbook

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