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Making the Famous New Orleans Style Beignets
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Aug 22, 2023
Come with me down to the Bayou and make this classic French Quarter dessert- beignets! #beignets #cowboycooking Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Cowboy Apron Enamelware Propane camp stove Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/new-orleans-style-beignets/ ====================== Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your copy here: https://www.kentrollins.com/shop
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0:00
Why go to the donut shop
0:02
Never again. We're going down there to Louisiana, down out of New Orleans to make us some beignets
0:07
and these are going to be the best things you ever eat. Hey, thank you all for stopping by the wagon
0:21
The sun is shining and I am hungry and we're talking about what
0:25
Marty girl. Yes, I ain't got no beads. Where's my beads at, Shan? You haven't done anything to deserve them
0:30
Oh, what do you got to do to deserve them? You got to dance
0:34
I can do some dancing, but I can do some cooking. And what are we talking about? We go into the French Quarter we are to get what
0:41
A French donut and some of that coffee. Now, the first time that I ever had me one of them beignets, is that how you say it
0:48
was a good friend of mine, Tony Osmond, lived down there in Louisiana at Ruston
0:53
and he allowed that he would send me a box that they got this mix in, And some of that coffee got that chicory in it
0:59
I do know that Cafe Du Monde was a coffee company purchased by this guy
1:04
And his grandpa decided that they would make these little French square donuts called beignets
1:10
But these were named the Louisiana State Donut in 1986. So, folks, when you can get a whole state to name the donut that you want, it is a good deal
1:20
I have done this by trial and error to where I get the most pop out of them. So we're going to show you how to make them
1:25
And we ain't even got to go to New Orleans and the French Quarter. Folks, we're going to get this put together
1:33
First, we're going to start off with 3-4 cup of warm water
1:38
Hot water will kill yeast. Cold water will hardly ever get it active. So make sure it's just lukewarm
1:44
Make sure that you have good yeast. I prefer to use rapid rise
1:47
I think, to me, it works the best. You know, the reason we do this is to proof the yeast
1:53
Now, when we're talking about proofing it, we want to see that yeast as it dissolves begin
1:58
to bubble up. If you've waited two or three minutes and you ain't got no bubbles in there at all, folks
2:03
chunk it out and start over. Look at the date on that yeast because this is extremely important
2:09
We need this yeast in there to help give us that pop. So make sure after it's stirred up, just set it aside
2:15
While that yeast is proofing, the eggs is over there while the yeast is proofing
2:20
Let me get you the eggs. Now folks- You didn't know I was going to have to film and be sous chef
2:25
Well, it's pretty close. It is. Now the recipe folks calls for one large egg
2:30
Y'all have seen me go out there and talk to Gladys and the girls, even read them a story
2:34
when they wasn't laying. Now to get one large Gladys egg, I'm going to have to take two of these eggs right here
2:41
So go ahead, let's get them cracked and in the bowl. Possums will have them
2:49
Skunk will have that one. To that, we're gonna add, what is it, my favorite ingredient besides a jalapeno on a ranch
2:57
Pet milk. We need three-fourths of a can. We're gonna add a half cup of white sugar
3:03
A little dab of salt. We're gonna mix. You should have already melted you three tablespoons of unsalted butter
3:15
We need about, I'd say two teaspoons of clabbergirl. We'll go ahead and get this yeast poured back in there, and then go to mixing
3:24
Did you notice how this rubber spatula is quieter than that other? I appreciate it
3:28
That's why I'm using it, just for you. I don't want you to dip this cup of flour in there because you're going to pack it
3:34
Things need to be what? They need to be measured precisely when you are making bread or donuts
3:40
Now, you can take that, rake it off here. But folks I need you to sift it when it goes in there I just don want you to dump it because we want things to be light We want them to be airy We always going
3:57
to start with the least amount. That way we can add it if we need it, but if it's
4:01
too dry, too late folks. And then I just need you to take a spoon and let's just
4:07
go to folding gingerly. I don't want you to whip it with no whisk. I just want to
4:13
Fold it till we get all that flour incorporated well. You know, when you get this right
4:18
it's going to be something that you can sort of form into a ball but still has a little bit of wetness to it
4:24
because we're going to have to knead this here in a little bit. So let me get this part of this shook in there
4:31
and we'll see where we're at. Mace, what do you think? Mace says he thinks it's going to work
4:39
You see it's sort of trying to ball up and be together anyway. When it gets to that point, shake you a little more on there
4:47
Shake a little more in your hands. And let's see, can we make it into a ball
4:53
Now, you see a lot of people when they're making a ball of dough or something
4:57
and they'll get to this point, and then they'll stick them fingers down on the inside of that
5:00
to see if that's sticky. No, folks, because you're letting some of that air out of there
5:04
you're letting some of that moisture out of there. I know it's probably sticky in the middle. That's the way I want it
5:08
So when you get it to this point to where you see it's not really sticking to my hands
5:12
that much. Just wad it up in here. Now we need a floured surface. And today the floured surface
5:22
is the chuck box lid, Shan. And folks, it has been clean since the mouse tracked on it
5:28
Tell us about what happened with the mouse. Well, we've been gone for like 10 days on an event
5:36
We come back and these people had moved in. There was no sign here that said rooms for rent
5:42
In fact, it had a no vacancy sign that lit up at night and it flashed
5:47
Come out here today, what? They'd moved in a whole family of about six little mouses everywhere
5:52
I'll show the clip after a while. So get you a flired surface, dump this out
5:58
You're going to have to knead this for how long? Two to three minutes
6:02
It's what we call exercising the glutens. Because we got to get them exercised to where they'll stretch out there
6:10
and make everything pop later. Now I'm always cheating the knead time, so can I not cheat that
6:17
Do not cheat the knead. There is no need to cheat. Did you catch that
6:21
I did. Okay. Well, arthritis is beginning to set up. Just get it to a ball
6:27
The same bowl that we had, folks. You can either grease it with butter, grease it with oil
6:32
Try to get the excess flour out of it, but just give it a good greasing
6:36
we're going to set this somewhere cover it and let it rise till it's doubled in
6:43
size now this usually takes about two hours and guess what due to the magic of
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television we have a different colored bowl that the bread went in
6:57
now I need you to keep it covered when you're letting it rise not with none of
7:03
of that plastic wrap, none of that stuff. I don't want it to sweat and make moisture in there. I just
7:07
want you to put a cup towel on it to where it can stay warm in there. It'll rise up quicker. Folks
7:13
come that time now, just punch your hole in there and let that sort of go down. I'll fly you a surface
7:18
here. I just want you to knead it back together a little bit just to get some flyer on it
7:29
And you can see, and this, folks, those of you who have made bread or made donuts
7:37
you know what something gonna be just by touching it And this is so moist it got a great smell that popping out of there It is going to be some fine fine beignets it is
7:49
Now if you can roll these in a square, it is good. If you can roll them in a rectangle, it is alright too
7:56
But if you can get them in a trapezoid, you're in good shape, I'm telling you
8:01
So how thick? Now the first time that I made these, I was getting them pretty thick to where I would
8:07
say that's half inch maybe three eighths and folks them things when they fried up was still
8:12
doughy in the middle so you're probably looking at pretty close we want to be pretty close to a
8:17
quarter of an inch we're going to square this up and don't think that stuff is going to get left out
8:24
it's not if they ain't perfectly round or they ain't perfectly square you're no the homemade
8:31
that's the best part just don't get them so big that they won't fit in your device that you're
8:35
frying and if it's going to take you multiple fryings especially if you're trying to do this
8:40
outside i need you to cover this dough if you're having to wait so it don't dry out no more
8:45
well we got us a dutch oven over got about that much oil in it folks this is not a shallow fry
8:52
this is a deep fry if you've got a deep fryer at home and you want to do this in it preheat that
8:57
oil to about 335 to 340 i like to stay under 350 because i don't just want it to just get that
9:04
skins around right there at the top of that. Then there'll be doughy in the middle. So let's get to
9:08
frying. Do not overcrowd the swimming pool. So we're going to start with about four. And you'll
9:17
see that that is beginning to sizzle there just a little and jump back. We're going in the temperature
9:21
of the oil right now is 331 degrees. And just sort of keep them things moving around a little as
9:28
you're going. Remember I told you these were sort of like sopapillas. If you want to go back and
9:33
watch our Sopapilla video, one of the greatest things that I learned cooking Sopapillas is
9:37
begin to splash some of that oil up on top. Look how much the Pilla has grown. I mean, that's what
9:43
we're after. You want them light and fluffy to where they got so much air in there. Roll him over
9:48
get that. It don't hurt to flip them, folks. It's sort of like cooking a burger. You ain't gonna
9:53
hurt that fella by flipping him over and over. We want to get them good and golden brown, both sides
9:59
Some of these little fellas need a life jacket. They don't want to turn over on their own. I want a good, rich, golden brown color to them
10:06
Because, folks, when you leave them like this one in white on one side, I guarantee you he is a little doughy in the middle
10:13
Monitor your oil temperature if you have to. Get you a wire rack that you've got a paper towel or something under
10:20
Let's go ahead and get these four out, or five. The more they puff up, the lighter they are, the more air they got in them
10:33
I have some moochers living with me and I've asked them to leave three or four times
10:51
Now, this has happened to me on ranches before, but never to this magnitude
10:56
Now, there is a lot of stuff going on here. So, we're going to see this
11:02
Oh, oh, oh, oh. Oh, God
11:13
Well, she was coming to see you. I see him. Now, if I had a good mouse dog, where's the mouse dog at
11:23
Mike. Oh, yeah. Come here. Now we all know that schnauzers were bred to be rodent dogs right Yeah not this one but so i want you just to look around in there and tell me if you find a rodent Huh Do you find a rodent anywhere
11:43
Whoop whoop! He's right behind you! No look right here. I see he is
11:55
You missed him! I have made a lot of bread, and I've made a lot of donuts, and I've made these four or
12:19
five times, but I had one of these while y'all wasn't watching, and goodness, I'm telling
12:25
you about. But I do get these comments every while folks will be asking, well I bet you
12:28
feed that stuff to cowboys. Maybe Shan's gonna have it there for you. During the old Bale Ranch when we was cooking out there I made doughnuts. Yes I did. How'd
12:36
we cut the middle out of them? Dump my medicine out of a little peel bottle and
12:41
cut that out of there. We feed cowboys well and a lot of what y'all see us cook
12:45
on here, cowboys ever tried it for y'all got to. So hey this is some good eating
12:49
I don't even know which one to pick. I'm trying to pick the one that I think..
12:53
And you have to powder them when they come out, right? Yeah, it's best, folks, when you powder them when they come out of that grease
13:00
And just, Shan says sprinkle them lightly because it messes up the pitcher
13:04
Folks, sprinkle them heavy. If you have to, get a five-gallon bucket of that stuff and roll them around it
13:11
See how this one is coated versus this one. Who are you going to grab first
13:17
I'll tell you, I'm going to grab first. Get in here, Shan
13:24
See that good hole in there? And folks, that is all done everywhere
13:28
There is air in there. Cafe du Monde. Cafe on the back porch
13:34
Cafe wherever you at. Folks, fix some of these up because they're oh so easy and they're so good
13:40
And I got one participant here on hand today who was once a rodent dog today
13:45
So, Mage, I know this is not on your diet, but there you go, buddy
13:49
He do like a donut. This will probably call... Uh-oh. for a little elegant French dancing
13:59
Because, folks, remember, this is Cafe Du Monde, French doughnuts. So we're going to start oh so slow
14:06
be gliding back and forth, making that dough, rolling it out, get the kneading to going
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and then we're going to go to town. I'm talking these doughnuts be good, folks
14:15
better than anything you ever eat. Be on the lookout for some bonus videos
14:21
because, folks, we didn't start putting some of them out on Sunday to where we can have a little more content for you
14:25
But it is with pride and honor that I tip my hat and I salute all our servicemen and women and all the veterans who have kept that old flag of flying over us, no matter where they might be
14:37
We appreciate you so much, and we just lift you up in prayer. Rest of you, hey, we wouldn't make it without you every week because I can feel the hugs that you're giving back to me
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So come on in here. Come on. Love a hug. God bless you each and every one
14:54
and I'll see you down the best French Donuts beignet trail you've ever been on in your life
15:00
What? What? You missed him. Get him in here. Oh my gosh, you got him
15:09
He said you let him go. He says this thing's alive. Are you going to get him
15:14
Go get him. Get him. Your first rodent catch
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