Recipes for "beignets"

Preheat an air fryer to 370 degrees F (185 degrees C). Spray a 7-cavity silicone egg bite mold with nonstick spray.

Whisk flour, 1/4 cup plus 2 tablespoons white sugar, water, egg yolk, melted butter, baking powder, vanilla, and salt together in a large bowl until well combined.

Beat egg white in a small bowl with an electric mixer on medium speed until soft peaks form. Fold egg white into batter. Scoop batter into the prepared mold with a small-hinged ice cream scoop. Place the mold into the air fryer basket.

Fry in the preheated air fryer for 10 minutes. Remove mold from the basket carefully; pop beignets out and flip over onto a parchment paper round.

Place parchment round with beignets back into the air fryer basket. Cook for an additional 4 minutes. Remove beignets from the air fryer basket and dust with confectioners' sugar.

Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.

Pour oil into a deep skillet or pot and heat over medium-high heat to 360 degrees F (180 degrees C).

Drop spoonfuls of batter into hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.

Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.

Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4x5 inches).

Place 1 scoop crawfish filling in middle of 1 flattened dough rectangle; enclose sides around filling, working with your hands until fully sealed and you reach a desired shape. Repeat with remaining filling and dough rectangles.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Lower beignets carefully into the hot oil; fry until they float to the top and golden brown on all sides, flipping as needed, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle tops with paprika and cayenne pepper.

Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.

Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.

Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

1. Mix the yeast, brown sugar, and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes and allow the yeast to proof, it will foam up. Then add the eggs, salt, buttermilk, melted butter, vanilla, rose water (if using), 2 1/2 cups flour, and the cardamom, mix on medium until combined. Continue slowly adding the remaining 1/2 cup of flour until it is all incorporated. The dough will be sticky. At this point begin adding 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes).

2. Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 1-2 hours in a warm spot, or until doubled in size.

3. Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Use a knife or pastry cutter to cut into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.

4. Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.

Dust each beignet generously with powdered sugar. EAT!

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, buttermilk, egg, butter, and vanilla. Add the flour, cinnamon, and salt. Knead until the dough comes together, about 1-2 minutes. If the dough feels too sticky, add an additional 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball.

2. Cover the bowl and let sit in a warm place for 1-2 hours, until doubled in size.

3. Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Using a knife, cut the dough into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.

Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Using a knife, cut the dough into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.

4. Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.

5. Dust each beignet generously with powdered sugar. Enjoy warm, with a side of hot cocoa.