Preparing Beignets

Beignets are a type of fried pastry, often associated with French and Creole cuisine, particularly in New Orleans, Louisiana. The word “beignet” comes from the French term for “bump,” referring to the puffed shape the dough takes when fried. These delicious treats are light, airy, and typically dusted with powdered sugar, making them a popular dessert or snack.

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Key Characteristics of Beignets

1. Dough:
   • Beignets are made from a yeast-leavened dough (though some recipes use a choux pastry base).
   • The dough is soft and slightly sweet, similar to a doughnut.
2. Shape:
   • The dough is rolled out, cut into square or rectangular pieces, and then fried.
   • They puff up in the hot oil, creating a golden-brown exterior and a hollow or airy interior.
3. Toppings:
   • Beignets are traditionally served generously dusted with powdered sugar.
   • Variations may include drizzles of honey, chocolate, or even savory toppings.

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Cultural Significance

Beignets are particularly famous in New Orleans, where they are considered an iconic food. They were brought to Louisiana by French settlers and became a staple in Creole cuisine. The most well-known place to enjoy beignets is Café du Monde in New Orleans, where they are served alongside chicory coffee.

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Varieties

• Traditional Beignets: Sweet and served with powdered sugar.
• Savory Beignets: Made with ingredients like cheese or seafood (e.g., crawfish beignets).
• Fruit-Filled Beignets: Stuffed with fruits like apple or berry compotes.

Recipe For Strawberry-Filled Beignets

These strawberry-filled beignets are a delightful dessert or snack, perfect for sharing. If you have leftover filling, you can drizzle it on top or serve it as a dipping sauce!

Ingredients

For the Dough:

• 1/2 cup (120 ml) warm milk (about 38°C/100°F)
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup (125 g) all-purpose flour, plus extra for dusting
• Vegetable oil for frying

For the Strawberry Filling:

• 1/2 cup (75 g) fresh strawberries, hulled and chopped
• 1 tbsp granulated sugar
• 1/2 tsp cornstarch mixed with 1 tsp water

For Topping:

• Powdered sugar (for dusting)

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Equipment Needed

• Small saucepan (for the filling)
• Mixing bowls (small and medium)
• Whisk or fork
• Rolling pin
• Sharp knife or pastry cutter
• Frying pan or deep pot
• Slotted spoon
• Cooling rack or plate lined with paper towels
• Piping bag with a small round tip or a ziplock bag (optional, for filling)

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Preparation and Cooking Times

• Prep time: 20 minutes (plus 1 hour for dough rising)
• Cooking time: 15 minutes
• Total time: ~1 hour 35 minutes

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Preparation

1. Make the Dough:

1. In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let it sit for 5 minutes until frothy.
2. In a medium bowl, whisk together the melted butter, vanilla, salt, and remaining sugar. Add the yeast mixture and stir to combine.
3. Gradually add the flour, mixing until a soft dough forms. Knead lightly on a floured surface for 3-4 minutes until smooth.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

2. Prepare the Strawberry Filling:

1. In a small saucepan over medium heat, combine chopped strawberries and sugar. Cook for 3-4 minutes until the strawberries release their juices.
2. Add the cornstarch mixture and stir until the filling thickens slightly. Remove from heat and let it cool completely.

3. Shape the Beignets:

1. Roll out the dough on a floured surface to about 1/4-inch (6 mm) thickness.
2. Cut the dough into 4 squares or rectangles.
3. Place a small spoonful of the cooled strawberry filling in the center of 2 squares. Top with the remaining squares and pinch the edges tightly to seal.

4. Fry the Beignets:

1. Heat about 2 inches (5 cm) of oil in a deep frying pan or pot to 175°C (350°F).
2. Fry the beignets in batches for 2-3 minutes per side, or until golden brown and puffed.
3. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.

5. Serve:

• Dust the warm beignets generously with powdered sugar and serve immediately.

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Nutritional Information (Per Serving)

• Calories: ~320 kcal
• Protein: ~5 g
• Fat: ~12 g
  • Saturated Fat: ~3 g
• Carbohydrates: ~46 g
  • Sugars: ~16 g
• Fiber: ~2 g
• Sodium: ~150 mg