Tag: Beignet Recipe

Crab Stuffed Beignets: A Decadent Twist on a Southern Classic

If there’s one dish that exemplifies indulgence, it’s the humble beignet, reimagined here via this recipe from Louisiana Cookin with a savory twist. Stuffed with rich crab filling and paired with a buttery dipping sauce, these crab stuffed beignets bring the coastal charm of Louisiana to your table. Perfect for a gathering or as a show-stopping appetizer, this recipe is sure to delight seafood lovers and food enthusiasts alike. Let’s dive into the details and explore how you can create this unforgettable dish at home.

Ingredients:

For the Dough:

  • 4½ cups bread flour, divided, plus extra for dusting
  • 2¼ teaspoons yeast
  • 1 large egg
  • 1⅓ cups whole milk, plus extra if needed
  • 2⅓ cups unsalted butter, room temperature, divided
  • 3 tablespoons plus 2 teaspoons warm water
  • 1½ teaspoons sugar
  • 1 teaspoon kosher salt, plus more to taste

For the Filling:

For Serving:

  • Juice of ½ lemon
  • Flaked sea salt

Directions:

  1. In a medium bowl, whisk together ¼ cup bread flour, warm water, and yeast. Set aside for 20 minutes to allow the yeast to activate and the sponge to develop.
  2. In the bowl of a stand mixer, combine ⅓ cup unsalted butter, milk, egg, sugar, salt, and the remaining bread flour. Use the paddle attachment to mix on low speed until the ingredients are just combined. Scrape down the bowl to ensure even mixing.
  3. Add the yeast mixture to the butter-flour mixture and mix on low speed until fully incorporated. Switch to the dough hook attachment and knead the dough on low speed for about 3 minutes, or until it is smooth and elastic.
  4. Lightly grease a large bowl with cooking spray, place the dough inside, and spray the top lightly. Cover with plastic wrap and let it rise at room temperature for about 2 hours, or until doubled in size.
  5. Heat a skillet over medium-high heat and coat the bottom with olive oil. Sauté green onions and garlic with a pinch of salt and pepper until softened but still vibrant, about 2 minutes.
  6. Add crabmeat and stir gently to warm through. Mix in cream cheese, lemon zest, parsley, and seasonings to taste. Transfer to a bowl, cover, and refrigerate until cool.
  7. Punch down the dough on a floured surface and roll it to ½-inch thickness. Cut into 3-inch squares using a pizza cutter. Let the dough rest for 10 minutes.
  8. Heat a deep fryer or heavy-bottomed pot of oil to 375°F. Fry the dough squares in batches, turning after 3 minutes, until golden brown. Remove to a paper towel-lined plate and sprinkle with sea salt. Once cooled slightly, cut a small slit in each beignet and pipe the crab filling inside using a pastry bag with a ½-inch tip. Serve warm with clarified butter seasoned with lemon juice, salt, and pepper for dipping.

These crab-stuffed beignets are rich and flavorful, making them an excellent centerpiece for a seafood-inspired spread. Complement them with light, refreshing sides like a crisp green salad tossed with citrus vinaigrette or roasted asparagus for a touch of elegance. A tangy remoulade sauce can also be served alongside the beignets for dipping. If you’re looking for a heartier pairing, creamy shrimp and grits or a classic gumbo would round out the meal beautifully.

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Crab Stuffed Beignets: A Rich Seafood Treat

Crab stuffed beignets are a luxurious twist on a classic New Orleans treat, bringing together the fluffy dough of a traditional beignet with the rich, flavorful combination of crabmeat and spices. This recipe from Louisiana Cookin.offers the perfect marriage of a savory seafood filling and the delicate sweetness of the beignet dough, making it an unforgettable appetizer or party dish. With influences from the heart of Cajun and Creole cuisine, these beignets carrythe spirit of the Gulf Coast, balancing richness with a hint of spice and a zest of lemon to brighten the palate.

Ingredients:

  • ½ pound crabmeat, picked free of shell
  • 4½ cups bread flour, divided, plus more for dusting
  • 2¼ teaspoons of yeast
  • 1 (8-ounce) package cream cheese, room temperature
  • 1⅓ cups whole milk, plus more if necessary
  • 2⅓ cups unsalted butter, room temperature and divided
  • 1 large egg
  • 1 bunch green onions, thinly sliced
  • 2 teaspoons minced garlic
  • 3 tablespoons chopped fresh parsley
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 3 tablespoons plus 2 teaspoons warm water
  • Olive oil, for cooking
  • 1½ teaspoons sugar
  • Hot sauce and Creole or Cajun seasoning, to taste
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • Flaked sea salt

Directions:

  1. In a medium mixing bowl, combine ¼ cup of bread flour, 3 tablespoons plus 2 teaspoons of warm water, and yeast. Whisk the mixture until smooth and set it aside for 20 minutes. This sponge will develop a frothy texture as the yeast activates, creating the foundation for the beignet dough.
  2. While the sponge is resting, place ⅓ cup of unsalted butter, whole milk, the large egg, sugar, kosher salt, and the remaining 4¼ cups of bread flour into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the ingredients are just combined, scraping down the sides as necessary. Once most of the butter is incorporated but a few larger chunks remain, you’re ready to proceed.
  3. After 20 minutes, the sponge will be ready to add to the butter-flour mixture. Mix everything on low speed, scraping the sides of the bowl to ensure full incorporation. Flour your hands generously and scrape any dough off the paddle attachment.
  4. Switch to the dough hook attachment, and knead the dough on low speed for about 3 minutes. The dough will be sticky, so be sure to keep your hands floured. After 3 minutes, pull the dough off the hook and continue kneading on medium-low speed for another 3 minutes, or until the dough becomes smooth and elastic.
  5. Lightly grease the bottom and sides of a large bowl and place the dough inside. Spray the top with cooking spray and cover the bowl tightly with plastic wrap. Allow the dough to proof at room temperature for about 2 hours, or until it doubles in size.
  6. In a large skillet, heat olive oil over medium-high heat. Add the green onions, garlic, and a pinch of kosher salt and ground black pepper. Cook for about 2 minutes, stirring constantly, until the onions have softened but still retain their vibrant green color. Gently stir in the crabmeat and warm it through before adding the room-temperature cream cheese. Mix until everything is well-combined and creamy. Transfer the filling to a bowl, folding in the lemon zest, fresh parsley, hot sauce, and Creole or Cajun seasoning. Place the filling in the refrigerator to cool slightly.
  7. After the dough has doubled in size, punch it down on a well-floured surface. Roll it out to a ½-inch thickness using a rolling pin, ensuring evenness. Use a floured pizza cutter to square off the sides of the dough, and then cut it into 3-inch strips. Cut the strips into 3-inch squares and transfer the dough pieces to a flour-dusted sheet tray. Allow them to rest for 10 minutes. If desired, the dough can be refrigerated for up to 24 hours—just make sure to bring it back to room temperature before frying.
  8. While the dough rests, clarify the remaining 2 cups of butter by melting it over low heat in a medium pot. Skim off any white foam that rises to the surface, and carefully ladle out the clear, golden butter, leaving the milk solids behind. Add lemon juice, kosher salt, and black pepper to taste. Set aside for dipping.
  9. Preheat your deep fryer to 375°F. Work in batches to fry the dough squares, ensuring they have enough space to puff up. Fry each batch for about 3 minutes, turning once until golden brown. Drain on paper towels and sprinkle with flaked sea salt.
  10. Once the beignets are warm but manageable, use a sharp knife to cut a small slit into the side of each one. Fill a pastry bag fitted with a ½-inch piping tip with the crab mixture and carefully fill each beignet. Serve them hot with clarified butter for dipping.

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Classic New Orleans Beignets to Make at Home

The Beignet is a classic Louisiana breakfast staple, but it’s not just for the patio of the norotirous Cafe du Monde, as a“What’s Cooking America” recipe details, homemade beignets are easy to prepare!

Beignets, the New Orleans specialty, are fried, raised pieces of yeast dough, usually around 2 inches in diameter, fried, and sprinkled with powdered sugar. They are most often enjoyed with cafe au lait, a strong dark roast coffee and chicory, served with equal part hot milk, with no other establishment serving better beignets and accompanying coffee than the original Cafe du Monde coffee stand, established in the New Orleans French Market in 1862 and still operating today.

Though, if you’re ready to enjoy fresh beignets in the comfort of your own home, no matter the location, than set aside approximately 45 minutes of preparation and cooking time, and grab the following ingredients:

  • 1 cup lukewarm water
  • 1/4 cup sugar (granulated)
  • 1/2 teaspoon salt
  • 1 large egg, room temperature and beaten
  • 2 tablespoons butter, softened
  • 1/2 cup evaporated milk
  • 4 cups flour (bread flour or all-purpose)
  • 3 teaspoons instant active dry yeast
  • Vegetable oil for deep frying
  • Powdered sugar (confectioners’ sugar) for dusting

The Dough

If you’re using a stand-up mixer with a dough hook, place your water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl.  Beat until smooth.  Remove the beignet dough from bowl and turn out onto a lightly-oiled surface.  Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

If you’re using a Food processor, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl of the processor.  Pulse just until smooth. Remove the beignet dough from bowl and turn out onto a lightly-oiled surface.  Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

The Beignets

Remove the prepared beignet dough from the refrigerator and roll out on a lightly-floured board to 1/2-inch thickness.  Using a sharp knife, cut dough into approximately 3-inch squares, triangles, or circles (your choice); set aside.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Then, slide the beignet dough pieces into the hot oil (slowly!), and fry them for approximately 2 to 3 minutes or until they are puffed and golden brown on both sides. These beignets will rise to the surface of the oil as soon as they begin to puff.

While the beignets are still warm, sprinkle heavily with powdered sugar.  An easy way to coat the hot beignets in powdered sugar is to place the powdered sugar an a clean bag.  Add the beignets to the bag, hold bag close and shake to coat evenly.

Serve beignets while still warm.  Grab yourself a steaming cup of Cafe au Lait or your favorite hot coffee and enjoy!

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