Beignet (donat gebu). Beignets only have a single rise, unlike doughnuts, which have a second rise after they are cut out. Instead, beignets go from the initial rise to cutting and frying in pretty quick succession. Donuts are good, but let's face it, when it comes to food, New Orleans knows best, and beignets are the ultimate donut in my opinion.
Beignets are considered the forerunners of the raised doughnut. The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning "to raise." Beignets are very popular in Creole cuisine. A lot of us know Beignets because of the the famous Cafe Du Monde restaurant in new Orleans where people flock from all over the world to try the famous. You can cook Beignet (donat gebu) using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Beignet (donat gebu)
- You need 3/4 of cup lukewarm water.
- Prepare 1 of (.25-ounce) (or 7 g) packet active dry yeast.
- It’s 1/3 of cup sugar.
- It’s 3 3/4 of – 4 cups all-purpose flour.
- You need of Pinch of salt.
- It’s 1 of Large egg.
- It’s 1/2 of cup evaporated milk.
- It’s 3 of tablespoons melted butter.
- Prepare 1 of teaspoon vanilla extract.
- Prepare of Oil , for frying.
- It’s of Powdered sugar, for dusting.
Beignets (New Orleans) – Immaculate Bites. Beignet- These New Orleans doughnuts are the best! Just like the ones eat at Cafe du Monde but taste even better! Beignets – These New Orleans doughnuts are the best!
Beignet (donat gebu) step by step
- In a Large bowl or Stand mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes..
- Lightly whisk eggs, evaporated milk, vanilla extract, salt and sugar. Add to the yeast mixture..
- Mix in about 2 cups flour and continue mixing with hand or dough mixer, if using a stand mixer for about a minute or 2..
- Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough..
- Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled..
- Punch the dough down- remove the dough from the bowl..
- Roll out the dough on a lightly floured surface into ¼ – 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar..
Soft, pillowy and light just like the ones eat at Cafe du Monde but taste even better! Both doughnuts and beignets are made from deep-fried yeast doughs, with shape and Doughnuts are most often shaped into rounds or rings, while beignets have a more organic, square-like shape. I'm going to New Orleans tuesday and can't wait to get my hands on a beignet, but I can't figure out what distinguishes a beignet from a donut! Beignets are light, airy pastries that are fried and served warm, often with a hot cup of coffee. Though beignets are a famous New Orleans treat, you can enjoy them anywhere and any time with a few.