{"id":1086,"date":"2020-03-03T23:02:13","date_gmt":"2020-03-04T05:02:13","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1086"},"modified":"2020-03-03T23:02:13","modified_gmt":"2020-03-04T05:02:13","slug":"beignet-me-now","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/03\/beignet-me-now\/","title":{"rendered":"Beignet Me Now!"},"content":{"rendered":"

Beignet \u2013 Super Fast! No Yeast. (Below is the longer version…but who wants to wait?)<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

\u00bd cup butter<\/p>\n

1 cup water<\/p>\n

\u00bc teaspoon salt<\/p>\n

1 cup\u00a0all-purpose flour<\/a><\/p>\n

4 eggs<\/p>\n

Oil (for deep frying)<\/p>\n

3 tablespoons\u00a0powdered sugar<\/a><\/p>\n

Brown paper bag<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. In a medium saucepan, melt the butter in the water. Remove the pan from the heat.<\/li>\n
  2. Add salt and flour and stir until a sticky batter is formed. The dough should not be hot, but warm.<\/li>\n
  3. Beat in the eggs, one at a time, until the batter is smooth.<\/li>\n
  4. Heat the oil to 375 F.<\/li>\n
  5. Using 2 spoons, fry mounded teaspoons of dough, several at a time, for about 6 minutes. Don’t crowd the fryer, ensure each beignet has plenty of room to move around.<\/li>\n
  6. Use a slotted spoon to flip them so they cook evenly on all sides. They are done when they are light, golden brown.<\/li>\n
  7. Drain them for a few minutes on a clean kitchen towel or paper towels.<\/li>\n
  8. Serve warm, dusted with the powdered sugar.<\/li>\n<\/ol>\n

    Beignet<\/strong><\/h2>\n

    Ingredients<\/h4>\n

    2 1\/4 teaspoons active dry yeast<\/p>\n

    1 1\/2 cups warm water (110 degrees F\/45 degrees C)<\/p>\n

    1\/2 cup white sugar<\/p>\n

    1 teaspoon salt<\/p>\n

    2 eggs<\/p>\n

    1 cup evaporated milk<\/p>\n

    7 cups all-purpose flour<\/p>\n

    1\/4 cup shortening<\/p>\n

    1-quart vegetable oil for frying<\/p>\n

    1\/4 cup confectioners’ sugar<\/p>\n

    Method<\/h3>\n
      \n
    1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.<\/li>\n
    2. Roll out dough 1\/8 inch thick. Cut into 2 \u00bd-inch squares. Fry in 360 degree F hot oil. If beignets do not pop up, oil is not hot enough.<\/li>\n
    3. Drain onto paper towels.<\/li>\n
    4. Shake confectioners’ sugar on hot beignets. Serve warm.<\/li>\n<\/ol>\n

      P.S. If you do not cough on your first bite. Put the doughnut down and add more powdered sugar. This is how it’s done.<\/p>\n

      Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Beignet \u2013 Super Fast! No Yeast. (Below is the longer version…but who wants to wait?) Ingredients \u00bd cup butter 1 cup water \u00bc teaspoon salt 1 cup\u00a0all-purpose flour 4 eggs Oil (for deep frying) 3 tablespoons\u00a0powdered sugar Brown paper bag<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[811,813,812,814,815,816,799],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-beignet","8":"tag-beignet-fast","9":"tag-cafe-du-monde","10":"tag-fast-beignet","11":"tag-fried-bread","12":"tag-fry-bread","13":"tag-louisiana"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1086"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1086\/revisions"}],"predecessor-version":[{"id":1087,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1086\/revisions\/1087"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}