Wednesday, December 21, 2011

How to make Beignets 2 Ways

Today we have a very special guest, my friend Meagan! Let me tell you a bit about her. Meagan is literally a Jill of all traders. She can bake linke no one's business, sew, quilt, make jewelry, craft-I secretly think there is not anything she can't do!

Meagan and I met at our work, through a fundraiser I held for Cancer Copay Relief. Our paths had never  crossed before, but we quickly discovered how much we had in common and how much fun she is! Meagan is the mama to a beautiful little girl, who is well on her way to being as talented as her mom.

Don't be surprised if you hear lots from Meagan over the upcoming year, we have a lot up our sleeves. But in the meantime, check out her super cute Etsy Shop and enjoy this wonderful recipe below!

Beignets 2 Ways 
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
1/2 cup grated Gruyere Cheese
1/2 cup grated Romano & Parmesan cheese mix
1 tsp Cinnamon

  1. Mix water, sugar, and yeast in a bowl and let sit for 10 minutes.
  2. In another large bowl, mix eggs, salt and evaporated milk.
  3. Add yeast mixture to egg mixture. 
  4. Add 3 cups of the flour to the yeast mixture and stir to combine. 
  5. Add the shortening and continue to stir while adding the remaining flour. 
  6. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. 
  7. Spray a large bowl with nonstick spray, put dough into the bowl and cover. Let rise in a warm place for at least 2 hours.
  8. Halve the dough, set one half back into the greased bowl. 
  9. Lightly sprinkle the cutting board with flour & the cinnamon. 
  10. Roll the dough out to about 1/4-inch thickness and set aside. 
  11. Take the other half of the dough knead in the cheese on a cutting board lightly sprinkled with flour. Roll the dough out to about 1/4-inch thickness and set aside.
  12. Preheat oil in a deep-fryer to 350 degrees F or in a pot on the stove like I do.
  13. Cut the cinnamon dough into 1-inch squares, I like to use the pizza cutter.
  14. Deep-fry until golden brown on the bottom, then flip to brown the other side. After beignets are fried, drain them on paper towels.
  15. While the last batch of cinnamon dough fries, cut the cheesy dough into 1-inch squares. Fry the cheesy ones just like the cinnamon ones, except you'll need to fish out bits of cheese between batches. Don't forget to drain on paper towels!

When ready to serve the cinnamon ones, toss them into the bag of confectioners' sugar and shake to coat. The cheesy ones are ready to go like they are. 

Beignets are best served warm and to yourself! 

Thank you so much Meagan, for sharing this with us. Enjoy all of her super yummy pictures below.

Linking up to all of the usual places, in addition to Between Naps on the PorchToday's Creative Blog

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