{"id":4853,"date":"2020-02-16T14:20:09","date_gmt":"2020-02-16T20:20:09","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=4853"},"modified":"2020-09-11T09:24:50","modified_gmt":"2020-09-11T14:24:50","slug":"beignets","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/beignets\/","title":{"rendered":"Beignets"},"content":{"rendered":"\n

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

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Beignets recipe sneak peek. <\/figcaption><\/figure>\n\n\n\n

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.
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Beignets <\/figcaption><\/figure>\n\n\n\n


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Ingredient list
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2 tablespoons granulated sugar
3\u20444 cup warm (110\u00b0F) water
1 packet active dry yeast <\/p>\n\n\n\n

1\/\u20442 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\u20442 cups powdered sugar<\/p>\n\n\n\n

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Steps
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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\u20442 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.<\/p>\n\n\n\n

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Dough set to rising <\/figcaption><\/figure>\n\n\n\n


4. When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350\u00b0F.
5. Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a 1\u20444-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.
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Rolling out the dough <\/figcaption><\/figure>\n\n\n\n
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Cutting the dough squares <\/figcaption><\/figure>\n\n\n\n
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Frying the beignets <\/figcaption><\/figure>\n\n\n\n
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Beignets ready with confectioners sugar dusting <\/figcaption><\/figure>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a sneak peek into one of the first recipes in the book from the breakfast chapter. 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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11],"tags":[124,2143,2081],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4853"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=4853"}],"version-history":[{"count":9,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4853\/revisions"}],"predecessor-version":[{"id":4939,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4853\/revisions\/4939"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=4853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=4853"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=4853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}