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Author Topic: Beignets and Honey  (Read 14022 times)
ME Girl
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« on: April 23, 2012, 12:19:48 PM »

Just made some fresh Beignets for my 7 year old son who has been obsessed with them since "Princess and the Frog"  They came out really well and were to die for with some of our honey drizzled over them!  If anyone is interested in the recipe let me know.  I will gladly share!
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Michael Bush
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« Reply #1 on: April 23, 2012, 11:48:29 PM »

My first experience with Beignets was about a month ago... but then it was just really good frybread... and I've been dreaming about them ever since...
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Michael Bush
My website:  bushfarms.com/bees.htm
My book:  ThePracticalBeekeeper.com
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"Everything works if you let it."--Rick Nielsen
annette
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« Reply #2 on: April 24, 2012, 12:00:02 AM »

Just made some fresh Beignets for my 7 year old son who has been obsessed with them since "Princess and the Frog"  They came out really well and were to die for with some of our honey drizzled over them!  If anyone is interested in the recipe let me know.  I will gladly share!

I had these for the first time in New Orleans with JP's wife Liz. Boy oh boy were they great??  I would like the recipe for sure. Thanks

Annette
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JP
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« Reply #3 on: April 24, 2012, 01:24:34 AM »

Never had them with honey, sounds good. What we do down here is put them in a paper bag with powdered sugar and cover them liberally. If you aren't covered in powder you ain't enjoying them properly.  grin


...JP
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CVBees
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« Reply #4 on: April 24, 2012, 10:01:44 PM »

We usually do them with powdered sugar but my boy loves his honey.  It was my idea and man were they good.  I'll post my recipe tomorrow. The recipe I have are kinda of like a doughnut but I think fluffier (if that makes sense?)   Smiley
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ME Girl
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« Reply #5 on: April 24, 2012, 10:09:25 PM »

oops just posted with my husband account.  That will teach me.  Trying to post and watch videos with a headache and wasn't paying attention.   embarassed

Shannon
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jmblakeney
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« Reply #6 on: April 24, 2012, 11:25:27 PM »

Ok, enlighten me on what beignets are?  You guys are making me drool over something that i don't even know what it looks like  grin.

Are the pronounced bay-nets?

James
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Michael Bush
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« Reply #7 on: April 25, 2012, 01:10:17 AM »

It's very delicate fried yeast bread and what I had was so delicious I was dreaming about it days later...
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Michael Bush
My website:  bushfarms.com/bees.htm
My book:  ThePracticalBeekeeper.com
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"Everything works if you let it."--Rick Nielsen
Michael Bush
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« Reply #8 on: April 25, 2012, 08:14:59 AM »

Thanks.  I won't get the chance to make any for another month or so, but I will try some...
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Michael Bush
My website:  bushfarms.com/bees.htm
My book:  ThePracticalBeekeeper.com
-------------------
"Everything works if you let it."--Rick Nielsen
ME Girl
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« Reply #9 on: April 25, 2012, 08:31:46 AM »

I don't know if the recipe is authentic but they were good!

Beignets

2 1/4 tsp of active dry yeast
1 1/2 cup of warm water
1/2 cup of sugar
1 tsp of salt
2 eggs
1 cup of evaporated milk
7 cups of flour
1/4 cup of shortening
1 quart of oil for frying
confectioners' sugar

Directions
In a large bowl, dissolve yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  Mix in 4 cups of flour and beat until smooth.  Add the shortening, and then the remaining 3 cups of flour.  Cover and chill for up to 24 hours

Roll out the dough 1/8 of an inch thick.  Cut into squares.  Fry in 360 degree oil.  If beignets do not pop up the oil isn't hot enough. (I cook them for a couple minutes and then flip them over and do the other side) Drain onto paper towels

Shake confectioner's sugar on the hot beignets. Serve warm (I wait till they are warm and them I do what JP does. I put them in a bag with powdered sugar.  Or drizzle them with honey)

Enjoy.   Let me know what you think!

Shannon
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annette
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« Reply #10 on: April 25, 2012, 03:02:36 PM »

Thanks Shannon
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