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Topic: Beignet (fancy donuts) for Mardi Gras  (Read 8367 times)
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DoubleDesign
« on: January 29, 2009 09:21:41 AM »

Get your beads out for it's Mardi Gras time.

It's been years since I baked anything in mass quantities...but with Mardi Gras coming up and me being a newbie on the forum I thought I would contribute a recipe to the board.   It's been a really cold winter here in Minnesota so any excuse to eat mass quantities of dough with possible fillings or toppings of jam or custard seemed in order.

Beignet combines the best of both worlds with a spiced egg batter (spices optional) fried into a golden ball of dough.



After trolling the cooking sites I settled on this recipe (I tried another one first but it was so bad it's not even worth posting)

Tutorial:
I found an excellent recipe on Cooks.com  http://www.cooks.com/rec/view/0,174,154189-230200,00.html.
One thing that was modified after experimenting was the addition of:
1 tablespoon of cinnamon
1 teaspoon of cardamom
a sprinkle of nutmeg

These additions added a lot of extra flavor and worked really well when combined with custard or jam fillings.

The only other advice would be to add 4 cups of flour initially and work that into the batter really well, then add 1/2 cups at a time.  I ended up only using 6 cups of the flour to make the dough have the right consistency.

Fillings or toppings (the dough puffs up leaving a nice space inside to fill)
custard (my personal favorite of Bird's Custard http://en.wikipedia.org/wiki/Bird%27s_Custard is lovely and easy to make)

Process:


Proofing the yeast



Addition of optional spices (although I highly recommend this addition)



Addition of the flour until the right consistency



After resting overnight in the fridge the dough is ready to roll-out, cut, and fry



Frying in the oil and puffing up to golden puffs of love


Final Product of yummy warm beignet (donuts)  we just call them what they are.

Make them into a rectangle and you have a lovely long john.  I filled them with custard and topped with chocolate icing.... very nice.  Plus also very economical to make... don't buy your $1.50 donut but make 4 dozen for the very same price.
« Last Edit: January 29, 2009 09:55:20 AM by batgirl - Reason: to reveal images for new member. Welcome to Craftster! » THIS ROCKS   Logged
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« Reply #1 on: January 29, 2009 09:52:07 AM »

Oh my gosh, these look amazing! Yum!!
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« Reply #2 on: January 29, 2009 10:13:21 AM »

Wow... these look tasty!
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« Reply #3 on: January 29, 2009 10:25:43 AM »

They look and sound delectable.
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« Reply #4 on: January 29, 2009 10:38:07 AM »

I went to New Orleans last year and ate beignets every day. yours look good but need more powdered sugar  Grin
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« Reply #5 on: January 29, 2009 10:44:14 AM »

i never really knew what beignets were for sure.... now i NEED some! these look awesome!
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« Reply #6 on: January 29, 2009 10:54:20 AM »

Cafe Du Monde beignets

Look at all that powdered sugar
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« Reply #7 on: January 29, 2009 10:59:40 AM »

that much sugar creeps me out, i'm not a sugar person. give me savory any day! doubledesigns' look perfect! Grin


you're probably one of those gross people who put icing on cinnamon buns too! Wink
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« Reply #8 on: January 29, 2009 11:04:46 AM »

that much sugar creeps me out, i'm not a sugar person. give me savory any day! doubledesigns' look perfect! Grin


you're probably one of those gross people who put icing on cinnamon buns too! Wink

you really can't eat all the sugar they put on them cause it inevitable falls off. LOL But if you get them to go from the take out window, they give you 3 beignets in a small paper bag and about 1 box of powdered sugar!!

and yes, I put icing on cinnamon buns!!!!  Shocked

*wonders if she could flake on work tomorrow and make beignets?*
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« Reply #9 on: January 29, 2009 11:05:12 AM »

Count me in as a gross person. Cheesy
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« Reply #10 on: January 29, 2009 11:07:41 AM »

it's just wrong dude. Roll Eyes
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« Reply #11 on: January 29, 2009 11:14:06 AM »

I always end up leaving Cafe du Monde looking like a snowman!  Cheesy
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« Reply #12 on: January 29, 2009 11:17:57 AM »

I always end up leaving Cafe du Monde looking like a snowman!  Cheesy

ain't that the truth!!!
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randomizer41
« Reply #13 on: January 29, 2009 12:15:54 PM »

i put icing on the large cinnamon rolls.  however, those tiny cinnamon rolls that come with pecans or something, i don't put icing on.  that would be a terrible thing. 

now i want some of the cinnamon pecan rolls.  and i'm snowed in my apartment.  :*(

btw, the op's donuts look delish.
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« Reply #14 on: January 29, 2009 12:51:17 PM »

i like less powdered sugar too. its yucky!

those look DEEEElicious! Cheesy
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« Reply #15 on: January 29, 2009 01:00:25 PM »

The nice thing about DiY is you can put however much sugar you want!  Wink
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« Reply #16 on: January 29, 2009 06:19:42 PM »

i just had to wipe drool off my chin. seriously.
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« Reply #17 on: January 30, 2009 06:51:56 AM »

These look delicious.  Not like I need donuts right now, but I will certainly stash this recipe for some time when I do.  Cheesy
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ongir
« Reply #18 on: January 30, 2009 09:55:43 AM »

How long do these keep?

Like, let's say I made them Monday night, would they still be good Tuesday morning?
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« Reply #19 on: February 17, 2010 12:43:13 AM »

They look delicious! Reminds me of something I ate years ago on a German Christmas Market... Now I need some!
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