Best Haitian Beignets Beignets De Carnaval Recipes

Beignets de Carnaval image

Categories Side Fry

Yield about 2 dozen

Number Of Ingredients 8

1 1/2 tablespoons active dry yeast
4 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1/4 cup granulated sugar
7 tablespoons unsalted butter or pareve margarine, at room temperature
Vegetable oil for frying
Confectioners' sugar

Steps:

Dissolve the yeast in 1/2 cup warm water in the bowl of an electric mixer fitted with the dough hook. Stir in the flour, eggs, salt, granulated sugar, and the butter or margarine, and knead until you have the consistency of a smooth dough. Turn it out, clean and grease the bowl, and put dough back in. Allow dough to rest, covered, for 1 1/2 to 2 hours, or until doubled in volume. Punch down, and knead again.
Roll out the dough with a rolling pin to a thickness of about 1/4 inch. With a sharp knife, cut the dough into roughly equal 2-inch triangles or rectangles. Allow to rise for 45 minutes.
Heat about 2 inches of the oil to 375 degrees in a deep pan or a wok. Lower three or four pieces of the dough at a time into the hot oil, and fry until they are golden on both sides. Extract them with a slotted spoon, and drain on paper towels. Repeat with the rest of the dough. Sprinkle with confectioners' sugar before serving.

Haitian Beignets (Beignets de Carnaval) image

Provided by Peggy J Shabazz

Time 35m

Number Of Ingredients 9

1 c all-purpose flour
1/4 tsp baking soda
1 pinch cinnamon (optional)
1 c mashed bananas (2 to 3 medium well ripened bananas)
1/4 c whole milk or
2 Tbsp whole milk plus
2 Tbsp dark haitian rum
1/4 c granulated sugar
granulated or powdered sugar for dusting

Steps:

1. Mix flour with baking soda, cinnamon, and salt. Set aside
2. In a large bowl, mix mashed bananas with milk and sugar until smooth. Combine with flour mixture and stir until smooth.
3. Heat oil in a medium pan over medium High heat setting. Drop the batter by tablespoons in hot oil. Do not overload. Fry until golden, about 1 minute for each side. Use a slotted spoon to remove them from pan. Squeeze the oil out by gently pressing them on the slotted spoon with the back of a tablespoon.
4. Drain on paper towels.