Benignet New Orleans – Immaculate Bite

What is New Orleans Bignet?

Vignettes are sweet treats covered in powdered sugar somewhere between a donut and a fritter. The delicious yeast dough known as Louisiana donuts is fried and stuffed with powdered sugar, and is absolutely divine.

How to create a Beignets New-Orleans Style

Prepare the dough

• Activates yeast – In a large bowl or stand mixer, mix the lukewarm water and yeast. Activate the yeast for about 5 minutes or until it melts and appears to be foamy. (Photo 1-2)
• liquid – Lightly whisk evaporated milk, sugar, salt, eggs and vanilla extract. Add to the yeast mixture.
• mix Continue mixing with about 2 cups of flour or with a dough blender. If using a stand mixer, mix for about 1-2 minutes. (Photo 3)
• butter – Finally, mix in the melted butter until the dough is smooth to stickiness. Add additional flour (if necessary) to make a soft dough. (Photo 4)
• I’ll knead it – Turn the Beignet dough over a lightly floured surface and knead for 1-2 minutes.
• rise – Place the filling dough in an oiled bowl and coat it once. Cover gently with a clean cloth and stand in a warm, undrafted place for about 2 hours or until it has doubled in size. (Photo 5-6)

Create a vignette

• punch Remove from the bowl with dough facing down.
• roll Lightly remove the dough from the surface of the flour until it is about ¼-on thick. (Photo 7)
• shape – Use a sharp knife or pizza cutter to cut the dough into 1½-2 inch squares. (Photo 8)
• rest – Leave for about 10 minutes before frying.
• Patience – Work in batches to avoid overcrowding in the pot and fry the dough squares until it is swelling or golden brown. (Photos 9-10)
• drain – Remove them from the oil and create pit stops on paper towels to absorb excess oil.
• Dust Immediately use powdered sugar.
• serve Enjoy warmth and warm at the steamed cafe au lait!

Tips and tips

1. The oil should be 375°C/190°C when frying. The cooler and vignette take time to cook and absorb too much oil. Hotters can burn on the outside before the inside is cooked.
2. When mixing yeast and water, remember that the water should be between 110°-115° (43-46°C). Hot water kills yeast cells. The cooler and yeast may not be activated.
3. Vignettes taste the best and this recipe will be about 35-40 2-inch bennett, so invite friends to share this delicateness and have a good conversation with powerful coffee. 😉

Makeup and rest

Make the Beignet dough in advance (up to 3 days) and when ready you can put it in the fridge and fry it. Make sure the dough is allowed to return to room temperature for about 30 minutes before frying.

Fried bennetts are stored at room temperature in a countertop airtight container for 2-3 days or frozen for 3-4 months. Pop in the microwave for 10 seconds and reheat. If you have a few extra seconds, reheat them in a countertop convection oven to regain that crispy outer layer.

What is the Vignette in New Orleans?

I like to follow up on spicy foods African spicy oxtail stew or Asunalong with the vignette as they finish off the meal.

Definitely serve the vignette with a hot drink. In addition to coffee with milk (Cafe au lait), I love it Chai Tea Latte. Usually I dial back the sugar in my coffee to balance the sweetness of the pastry.

You need to try more amazing pastry recipes

1. Air Fryer Donut
2. Donut hole
3. Zeppole
4. Bunuelos
5. Funnel cake

by Im

See how to make it

[adthrive-in-post-video-player video-id=”f6rrNboF” upload-date=”2019-09-18T07:55:46.000Z” name=”New Orleans Beignets” description=” Beignets – These  New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but  taste even better! You can’t beat Homemade.” player-type=”collapse” override-embed=”false”]

This blog post was originally published in February 2017 and updated with additional tips, new photos and videos