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Beignets (New Orleans Doughnuts)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 019 01
BEIGNETS (NEW ORLEANS DOUGHNUTS)
Yield 100
Portion 2 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
289 cal
38 g
5g
13 g
13 mg
219 mg
17 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
5-1/8 oz
3/4 cup
WATER,WARM
2 lbs
3-3/4 cup
SUGAR,GRANULATED
1-1/4 lbs
2-3/4 cup
SALT
1-7/8 oz
3 tbsp
SHORTENING
10-7/8 oz
1-1/2 cup
EGGS,WHOLE,FROZEN
10-3/4 oz
1-1/4 cup
WATER,COLD
1-1/2 lbs
2-3/4 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
FLOUR,WHEAT,BREAD
4-7/8 lbs
1 gal
FLOUR,WHEAT,GENERAL PURPOSE
2-3/4 lbs
2 qts 2 cup
MILK,NONFAT,DRY
2-3/8 oz
1 cup
SUGAR,POWDERED,SIFTED
1-1/3 lbs
1 qts 1 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
for use in Step 3.
2 Cream sugar, salt, and shortening in mixer bowl at medium speed.
3 Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
4 Sift together flours and milk; add to mixture. Using dough hook, mix at low speed 1 minute or until all flour mixture is
incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature
should be 78 F. to 82 F.
5 FERMENT: Cover and set in warm place, about 80 F., 1-1/2 hours or until double in bulk.
6 PUNCH: Divide into even pieces; shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 MAKE-UP: Roll each piece onto a rectangular sheet, about 18 inches wide, 29 inches long, and 1/8-inch thick. Cut 6 by 9.
8 FRY: Until golden brown on underside. Turn and fry on other side. Drain on absorbent paper.
9 Sprinkle with sifted powdered sugar.



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Beignets (New Orleans Doughnuts)

Yield: 100 Portion: 2 Each
Calories: 289 cal
Carbohydrates: 38 g
Protein: 5g
Fat: 13 g
Cholesterol: 13 mg
Sodium: 219 mg
Calcium: 17 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 5-1/8 oz 3/4 cup
WATER,WARM 2 lbs 3-3/4 cup
SUGAR,GRANULATED 1-1/4 lbs 2-3/4 cup
SALT 1-7/8 oz 3 tbsp
SHORTENING 10-7/8 oz 1-1/2 cup
EGGS,WHOLE,FROZEN 10-3/4 oz 1-1/4 cup
WATER,COLD 1-1/2 lbs 2-3/4 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
FLOUR,WHEAT,BREAD 4-7/8 lbs 1 gal
FLOUR,WHEAT,GENERAL PURPOSE 2-3/4 lbs 2 qts 2 cup
MILK,NONFAT,DRY 2-3/8 oz 1 cup
SUGAR,POWDERED,SIFTED 1-1/3 lbs 1 qts 1 cup

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
for use in Step 3.
2 Cream sugar, salt, and shortening in mixer bowl at medium speed.
3 Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
4 Sift together flours and milk; add to mixture. Using dough hook, mix at low speed 1 minute or until all flour mixture is
incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature
should be 78 F. to 82 F.
5 FERMENT: Cover and set in warm place, about 80 F., 1-1/2 hours or until double in bulk.
6 PUNCH: Divide into even pieces; shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 MAKE-UP: Roll each piece onto a rectangular sheet, about 18 inches wide, 29 inches long, and 1/8-inch thick. Cut 6 by 9.
8 FRY: Until golden brown on underside. Turn and fry on other side. Drain on absorbent paper.
9 Sprinkle with sifted powdered sugar.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/beignets_new_orleans_doughnuts.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence