On TV PBS I saw beignets prepared. Recipe was similar to this, but

B

bobbijoaz

Well-known member
the host put in nuts. Does anyone do this? If so, what kind and how many?

OR some of you bakers what would you suggest?

Beignets

1 envelope active dry yeast

1 1/2 cups warm water (approx. 105°)

1/2 cup granulated sugar

1 teaspoon salt

2 eggs, beaten

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening, softened

oil for deep frying

powdered sugar

In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth.

Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.

Dough can be cut and frozen, separated in container with waxed paper. Makes 4 to 5 dozen. ,

 
Gay, It was Coastal Cooking with John Sheilds

It was supposed to be on-line, but when I went to the site all I got were a bunch of progressive ads.

Hope you have better luck. These look so good. I'll probably try them making a guess about the amount and type of nuts.

TIA for trying.

 
BobbiJo, The only recipe they show from that episode is Fried Oysters with Remolude Sauce, ...>

Sorry no luck. I bet the recipe is in his cookbook, perhaps, you can check at your local library and see if they have it.

 
The best beignet I ever had were from the Cafe du Monde in New Orleans. . .

they were hollow inside, like a cream puff. I made some from my old joy of cooking book and the recipe was much like a cream puff recipe; it had no leavening.

But there're more than one way to fry a french doughnut!

 
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