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Making beignets at home
Posted on 12/14/11 at 6:41 pm
Posted on 12/14/11 at 6:41 pm
So, I've been craving some good beignets lately. I live in CA so they're pretty hard to come by, however I found a box of cafe du monde beignet mix in the back of the pantry yesterday.
If anyone has made beignets at home before and has any tips that would be great. I don't have a deep fryer so I'll just be using a Dutch oven I the stove. TIA
If anyone has made beignets at home before and has any tips that would be great. I don't have a deep fryer so I'll just be using a Dutch oven I the stove. TIA
6
Posted on 12/14/11 at 8:50 pm to benhamin5555
Roll them out nice and thin and fry hot and fast
They are really easy
They are really easy
Posted on 12/14/11 at 8:53 pm to LoneStarTiger
Happen to have a good from-scratch recipe?
I've never had them before and am curious to try it out.
I've never had them before and am curious to try it out.
Posted on 12/14/11 at 8:55 pm to BluegrassBelle
Heck no, I used the cafe du monde mix too
I think you can order it online and it lasts quite a while
I think you can order it online and it lasts quite a while
Posted on 12/14/11 at 9:09 pm to BluegrassBelle
Truthfully biscuit dough comes out pretty similar. Just pop open the dough, shape it how you, and fry em. Powdered sugar on top.
Posted on 12/14/11 at 9:11 pm to benhamin5555
My cousin take Pillsbury crouissant (sp?) rolls, and unrolls them and cuts them into the right size pieces. Then deep fries. After they're done draining, sprinkle/cover with powdered sugar.
They're good. Not the same as du Monde (obviously), but are really good and easy in a pinch
They're good. Not the same as du Monde (obviously), but are really good and easy in a pinch
Posted on 12/14/11 at 9:12 pm to benhamin5555
poor? lazy? drunk/high?
use the plain pop-can biscuits. roll them thin then slice them into strips. yeah it isn't perfect, but it will suffice in a pinch.
use the plain pop-can biscuits. roll them thin then slice them into strips. yeah it isn't perfect, but it will suffice in a pinch.
Posted on 12/14/11 at 9:22 pm to benhamin5555
Cut biscuits into quarters and drop them in about a centimeter of oil
Easy and good
Easy and good
Posted on 12/14/11 at 9:43 pm to BluegrassBelle
quote:The Plantation Cookbook recipe is in the cookbook thread. Calls for yeast rather than baking powder.
Happen to have a good from-scratch recipe?
Posted on 12/14/11 at 9:55 pm to Stadium Rat
Thanks. And thanks all for the suggestions.
Posted on 12/14/11 at 11:19 pm to BluegrassBelle
Also use cottonseed oil if you can find it. Gives you the golden brown color right from the start. Other vegetable oils, when new, won't brown them and you'll end up overcooking them.
Posted on 12/15/11 at 5:46 am to dpd901
bread dough from Rouse's, pull thin, fry and powder sugar.
Posted on 12/15/11 at 6:53 am to benhamin5555
As noted above roll thin and fry. But take note this stuff is a yeasted bread dough so after rolling give it a little while to do its thing before frying.
Posted on 12/15/11 at 7:38 am to benhamin5555
on a side note this new place on Hignland nest to Le Creole has some prety tasty beignets.
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