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Topic: Beignet (fancy donuts) for Mardi Gras  (Read 8268 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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