Simple Beignets

Every now and then I will indulge in making breakfast, and when I say indulge- I mean it. Beignets are such a heavenly treat. 

Fried, sweet dough. Powdered sugar. 

A lot of powdered sugar. 

It’s hard to beat. I’ve tried many recipes, and if I’d never admitted it here on this site before, I’ve admitted it verbally many a time: I’m a horrible baker. So when this recipe turned out to fulfill all of my beignet dreams, I knew it was gold.

C/O Tide and Thyme (dot) Com

Beignets

makes about 2 dozen squares

1 envelope active dry yeast


3/4 cup water (110 degrees F)


1/4 cup granulated sugar


1/2 tsp salt


1 beaten egg


1/2 cup evaporated milk


3 1/2 – 3 3/4 cups flour


1/8 cup shortening


Vegetable oil for

frying
powdered sugar for topping

Combine the yeast, water, and sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes.

Add the salt, egg, and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

Turn the dough onto a floured surface to finish by hand. Knead the dough, adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise in the refrigerator overnight.

In the morning punch down the dough, and turn it onto a floured surface. Roll out into a rectangle that is about 1/2″ thick. With a pizza cutter or a very sharp knife, working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

Mexican Cafe Sopapillas

Sopapillas.

Mexican Beignets.

Donut Triangles.

Perfection.

These little pillows from heaven are a favorite dessert at my local Mexican Cafe. Served warm, they are the perfect deep-fried bite to end a meal.

Here is the easiest recipe I've ever seen for them. They're great to share! 

Or not.

Sopapillas

2 C all purpose flour

2 T shortening

1 tsp baking powder

1/2 tsp salt

3/4 C water

Oil for frying

Cinnamon Sugar

1/4 cup granulated sugar

2 tsp cinnamon

Mix the flour, shortening, baking powder and salt in a medium bowl. Make a well in the mixture and slowly add the water a little at a time until the dough comes together. It should not be too sticky. 

Cover the dough and let it stand for 20 minutes.

Roll the dough out to 1/8"-1/4" on a floured surface. Cut into squares/diamonds/triangles.

Bring your frying oil to 375 degrees F. 

Fry your sopapillas 4-5 at a time, until golden on both sides (abt 2 minutes a side)

Drain excess oil on paper towels and sprinkle with cinnamon sugar mixture.

Unabashedly stuff your face.

Cinnamon sugar. honey. why not?

honey drizzle/rolled in cinnamon sugar

oh my gatos

Coffehouse Blueberry Muffins with Streusel Topping

If your mornings are anything like mine, sometimes I wish my kitchen were a coffeehouse and I could just pick out a muffin from behind the glass and return to the havoc. Muffins are a great one-handed breakfast. Easy to scarf down while you're feeding the baby, brushing your teeth, and pulling your pants on all at the same time. Here's a delicious recipe for that coffeehouse style muffin, you'll find that the lemon zest really sets off the flavors!

Ingredients

Streusel:

• 1/2 cup all-purpose flour
• 4 tablespoons butter, chilled in freezer 5 min then grated with microplane
• 4 tablespoons sugar
• 2 teaspoon finely grated lemon peel

Muffins:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 stick unsalted butter, melted
• 1 cup buttermilk
• 1 tablespoon grated lemon zest
• 1 cup fresh blueberries

Directions

Preheat the oven to 400 degrees F.

Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.


In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries so the berries do not break open and pour into the prepared muffin tin.
Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.


Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Easy Pancakes

Who doesn't love pancakes for breakfast? But who also doesn't love slaving in the kitchen first thing in the morning? Am I right or am I right?

Enough questions, here's a recipe for super simple and delicious pancakes.
My advice: skip the heavy maple syrup and opt for a generous dusting of powdered sugar and a couple dabs of butter, there's something light and satisfying about it...

Ingredients

• 1.5 C all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 3 T sugar
• 1 cup milk
• 2 eggs, lightly beaten
• 4 T unsalted butter, melted

Directions

• Whisk together flour, baking powder, salt and sugar in a bowl
• Mix the milk and eggs in a large pitcher (this makes it easy to pour portions onto the griddle)
• Slowly whisk in melted butter
• Quickly mix in flour mixture, leaving lots of lumps (these create an extra fluffy, airy pancake)

• Heat skillet or griddle pan on medium hot heat *

* My trick for having a perfectly tempered pan: drip a few drops of water over the pan- they should "dance" around before evaporating. If the water doesn't sizzle- it's not hot enough, if the water sizzles aggressively and evaporates almost immediately it's too hot!

not ready to flip

ready to flip... see those bubbles?

mmmm perfect

• Pour a tester pancake, flip pancake when bubbles start to form in the batter and the bottom is golden brown, about 1-2 min.
• Cook pancakes in batches, remembering to temper the pan between each batch for perfectly cooked pancakes!