Beignet (donat gebu). Beignets are yeast leavened, donuts aren't. Except for the ones that are. The classic Krispy Kreme comes to mind immediately, though it's just one of many, many examples. 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!

My parents semua kata sedap sangat. Beignets are very popular in Creole cuisine. A lot of us know Beignets because of the the famous Cafe Du Monde restaurant in new Orleans where people flock from all over the world to try the famous. Anda boleh memasak Beignet (donat gebu) menggunakan bahan 11 dan 8 langkah demi langkah. Inilah caranya memasak Beignet (donat gebu) yang baik.

Bahan-bahan Beignet (donat gebu)

Siapkan 3/4 untuk cup lukewarm water.
Siapkan 1 untuk (.25-ounce) (or 7 g) packet active dry yeast.
Anda perlu 1/3 untuk cup sugar.
Siapkan 3 3/4 untuk – 4 cups all-purpose flour.
Anda Membutuhkan untuk Pinch of salt.
Siapkan 1 untuk Large egg.
Siapkan 1/2 untuk cup evaporated milk.
Siapkan 3 untuk tablespoons melted butter.
Anda Membutuhkan 1 untuk teaspoon vanilla extract.
Anda Membutuhkan untuk Oil , for frying.
Anda Membutuhkan untuk Powdered sugar, for dusting.

Faire cuire les beignets dans l'appareil à donuts et saupoudrer avec le sucre en poudre ou autre garniture de votre choix. Nak hasilkan donut yang ada ring di mana yang gorengnya tidak hangit, yang lembut dan sebagainya kena banyak praktis. Ianya bukan buat arini terus jadi,kekadang kaksue pun. Doesn't this picture make you want to know the Beignets, for example, are one of those foods I had never heard of and I certainly didn't know how to.

Cara buat Beignet (donat gebu)

In a Large bowl or Stand mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes..
Lightly whisk eggs, evaporated milk, vanilla extract, salt and sugar. Add to the yeast mixture..
Mix in about 2 cups flour and continue mixing with hand or dough mixer, if using a stand mixer for about a minute or 2..
Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough..
Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled..
Punch the dough down- remove the dough from the bowl..
Roll out the dough on a lightly floured surface into ¼ - 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar..

Technically speaking, the word beignet is French for "fritter" or "doughnut." Wishing you lived in New Orleans now? Well, New Orleans-style beignets aren't just served up in the Big Easy. Donut and beignets are very similar. Both are made with a yeast dough. Donuts are round with a hole and have a variety of sweet glazes.