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Beignets: French Sweets That Melt in Your Mouth

Name: Beignets: French Sweets That Melt in Your Mouth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 2 cups all-purpose flour; 1/2 cup of warm water; 2 tablespoons of sugar; 1 egg; 1 tablespoon of dry active yeast; 1 tablespoon of melted butter; Oil for frying; Powdered sugar for dusting; Ensure the oil is very hot so the beignets do not absorb too much oil.; For the best texture, use a medium temperature when frying.; Enhance the dough with spices like cinnamon or nutmeg.; You can add a filling of jam or chocolate cream before closing the beignet.; For a less sweet version, omit the powdered sugar.

Por

Master Receita Solta

Beignets: French Sweets That Melt in Your Mouth

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories430 kcal

Resumo para quem tem pressa

"Soft and airy leavened dough pillows, deep-fried in heated oil until golden brown and generously sprinkled with powdered sugar, traditional from France and Louisiana."

Beignets: French Sweets That Melt in Your Mouth

O Que Você Precisa Saber

- The one-hour biological fermentation develops the gluten network responsible for the large internal air pockets. - The characteristic square cut eliminates dough scraps and ensures uniform expansion without hardened edges. - Thermal control of the oil at one hundred and eighty degrees allows internal cooking without excessive fat absorption.

Ingredients

Main Course

2 cups all-purpose flour
1/2 cup of warm water
2 tablespoons of sugar
1 egg
1 tablespoon of dry active yeast
1 tablespoon of melted butter
Oil for frying
Powdered sugar for dusting
Ensure the oil is very hot so the beignets do not absorb too much oil.
For the best texture, use a medium temperature when frying.
Enhance the dough with spices like cinnamon or nutmeg.
You can add a filling of jam or chocolate cream before closing the beignet.
For a less sweet version, omit the powdered sugar.

Instructions

Main Course

In a bowl, mix the flour, sugar, and baking powder. Set aside.

In another bowl, beat the egg and add the warm water and butter. Mix well.

Adicione a mistura líquida aos ingredientes secos, misturando até obter uma massa homogênea.

Knead the dough for about 5 minutes until smooth.

Let the dough rest in a warm place for approximately 1 hour or until it doubles in size.

After resting, roll out the dough on a floured surface, leaving it about 1 cm thick.

Cut into squares of about 5 cm.

Heat the oil in a deep pan to 180°C and fry the beignets until golden.

Remove from the pan and place on paper towels to eliminate excess oil.

Sprinkle with powdered sugar before serving.

Equipe sua Cozinha

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Chef Tips

- Verifique a temperatura da água morna para não ultrapassar quarenta graus e inativar o fermento biológico seco. - Regue os beignets com óleo quente usando uma escumadeira para estimular o estufamento rápido na fritura. - Polvilhe o açúcar de confeiteiro com uma peneira fina enquanto os doces ainda estiverem quentes para aderência ideal.

Variations

- Add fine lemon or orange zest to the dough during kneading to add fresh citrus aroma. - Inject warm dulce de leche or artisanal berry jam into the puffed interior using a fine pastry tip. - Add a generous pinch of grated nutmeg and vanilla extract to the dough liquids for a rustic perfume.

Substitutions

- Warm water can be replaced with warm whole milk or evaporated milk for an even softer crumb. - The melted butter can be replaced with refined lard or sunflower oil in the same proportion indicated. - Traditional powdered sugar can be mixed with ground cinnamon or replaced by fine confectioners' sugar.

How to Store

Store in a paper bag or closed container at room temperature for up to two days. Like any fried dough, immediate consumption is ideal; when reheating, place for three minutes in a hot oven to recover freshness.

Can You Freeze It?

Freeze the already cut and raw dough squares on a floured baking sheet for two hours, storing in sealed bags for up to sixty days. Fry directly from frozen, adjusting heat to cook interior through.

What to Serve With

Serve accompanied by classic café au lait served in a wide cup, dense creamy hot chocolate with cinnamon, homemade apricot jam, or a portion of fresh red berries to balance the sugar of the frying.