Easy Ricotta Beignets | Happy Baking with Erin Jeanne McDowell
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- Опубліковано 26 чер 2024
- Erin is whipping up a batch of light, fluffy ricotta beignets. These make an awesome dessert, but they're equally as fun for breakfast or brunch. This recipe requires deep frying, but don't fear! We'll walk you through how to set up your fry station and get the oil temperature just right with or without a thermometer! #happybaking
Find the recipe in the description below or in Erin's first book, The Fearless Baker: www.erinjeannemcdowell.com/th...
RICOTTA BEIGNETS RECIPE
Makes about 50 bite size beignets (doughnut hole size)
INGREDIENTS
489 g / 2 cups whole milk ricotta cheese, at room temperature
170 g / 3 large eggs, at room temperature
27 g / 1 large egg yolk, at room temperature
66 g / ⅓ cup granulated sugar
½ vanilla bean, scraped or 1 teaspoon (5 g) vanilla bean paste
6 g / 1 tablespoon freshly grated orange zest
210 g / 1 ¾ cups all purpose flour
12 g / 1 tablespoon baking powder
1 g / ¼ teaspoon fine sea salt
Vegetable oil, as needed for frying
Powdered sugar, as needed for finishing
PROCESS
1. Cover a baking sheet with a few layers of paper towels as a landing pad for the beignets when they come out of the fryer.
2. In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk well to combine. Add the sugar, vanilla bean seeds or paste, and orange zest and whisk until well combined. Add the flour, baking powder, and salt, and whisk into the batter until it is uniformly combined. The batter can be used immediately, or covered and refrigerated overnight.
3. In a medium pot, heat 2-3 inches of oil over medium heat. You can either attach a deep fry/candy thermometer to the pot and heat it until it reads around 325°F/163°C - or you can carefully check the temperature with an instant-read thermometer. If you don’t have a thermometer, you can use a small amount of batter to test the oil’s temperature - it should immediately sizzle and rise to the surface, then slowly begin to brown. (If it browns immediately, let the oil cool off before starting. If the batter doesn’t sizzle, keep heating and re-test with a new piece of batter.)
4. When the oil it hot, work in batches to drop the beignets into the pot. Drop tablespoons of dough into the hot oil (I use a small (#60) cookie scoop, but you can just use two spoons to drop the batter in). Fry the beignets, turning once or twice, until they begin to become golden brown on all sides, 3-4 minutes.
5. Use a slotted spoon or spider to lift the beignets out of the oil, tap a few times to drain well, then transfer to the prepared baking sheet to drain.
6. While they are still warm, sift powdered sugar generously over the beignets (or, you can toss them in the sugar to coat). Serve immediately, preferably warm.
CHAPTERS
Beignet story: 00:00
Intro: 00:30
Banging out the batter: 01:18
Fry station: 02:24
What's your temp: 04:35
Fry fry fry fry fry fry: 05:56
Outro: 07:14
ERIN'S BOOKS
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ERIN'S BAKING ESSENTIALS
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VIDEO:
Producer/Director: Gabriella Mangino
DP: Faki Malik
Editor: Josh Dion
Graphic Design: Tart NYC
Motion: Joe Ruffa - Навчання та стиль
Love you Erin. You are my “go to gal” for all things baking.
Thanks so much for tuning in! So glad to have you as part of this sweet community of Happy Bakers ❤
I was just reading The Wok by Kenji Lopez-Alt and he uses a wok for deep frying all sorts of foods because it uses less oil but has a bigger surface area so you can more. Sounds like a win to me & can't wait to try it soon.
Yes! #1 Kenji fan myself!!! A wok is a perfect fryer for so many tasks!
Love to see you! Brings much joy!
I saw you on Nailed it Baking competition. My dad had you at Free State, Mr. Rabiola. Going to binge your channel.
Oh yum!
Birdy
Um....I have whole milk ricotta in the fridge now!! ❤❤❤
Do it! Do it! Do it!!!!!!!
You used to have whole ricotta in the fridge 😂😂😂😂
Thanks so much. I have learned so much from you. I discovered you on you tube recently and have enjoyed a lot of your videos. I’m from Australia. My name is Fiona. Keep doing what your doing. 👌
I love the pie in the background - very on brand! You make these look easy. Maybe I'll finally fry something!
My friends and family have teased me for years about how I always have pie lying around! We may need to start an official unrelated pie tracker!
I want the pie in the background 😂😂
Nice!! Erin you are beautiful!! How did u know I was low key craving beignets ... thank u thank you thank you!!!
I sensed it via the buttery baking bat signal!!!! 🥰😂
Ha! Try saying that fast. Around a mouthful of beautiful, buttery beignets
Another great video!
A perfectly baked pie in the background! Appetizer of beignets followed by a slice of pie, what a perfect meal ;)
Erin, you genius! You just combined the Italian flavors of cannoli filling into a beignet ❤
While we don't use ricotta, these deep fried golden balls are called "bolinho de chuva" in Brazil (rain drop cakes), and there are hundreds of variations across the country. Lovely to see your spin on it!
Wow I love that name! Thanks for sharing this with me!!! ❤
@@erin-jeanne-mcdowell of course! Love your work 😍 !
Love these! Thank you for sharing! You are the best! 😊❤
Love, love, love your enthusiasm for baking!!
YUMMMMM! Thanks for easing my issues about frying. I can't wait to make these!
It's true, I don't fry much, but I've made beignets before! My parents used to buy the Cafe du Monde box mix which I'd make, roll, and fry. One night at 1AM I got a craving (I used to bake all the time at night) and decided to make beignets. But since it was just for me, I didn't use the mix; I simply pulled out my Joy of Cooking and quartered the recipe. I don't know how my parents didn't wake up with their son deep fat frying at 2AM. They were real good though.
Other than your 3 amazing books, what are your favorite cooking/baking books?
I made them and they were amazing!
THIS MAKES ME SO HAPPY!!!! Thanks so much for sharing your baking success with me
To paraphrase Agnes: They're *SO* fluffy, I'm gonna die!!🤤
I made these yesterday using 1 goose egg and 1 duck egg instead. They were perfect. As there is only the two of us, there were some left. They are still good but eaten immediately they are TOP!!! Erin Jeanne do you have a tip to get them great again the next day in case of leftovers?
Looks so delicious!
This is so awesom! I have your cookbooks but I am a very visual learner, thank you for the lessons! My husband likes rum flavoring, so I thought I'd switch out the vanilla for rum. So many possibilities! I caught a caption error, where you are talking about the beignets to drain, the cc has put where the beans are drained.
Rum versions of these would be delicious!!!!! 🤩
Okay, you've convinced me I need to make these. I generally am a bit intimidated by deep frying, but this sounds worth it. What do you do with the oil afterwards? Just store it in the pantry once it's cool and reuse for more frying later? How do you dispose of the oil once it's no longer usable?
If you think you’ll fry again within 6 months or so, you can let the oil cool completely, and save it in an airtight container at room temperature. Most folks say to strain it, but if you pour carefully, you can usually avoid any browned bits which naturally sink to the bottom, and just discard the remaining oil!
I finally tried these today and they were SO good! Ridiculously easy to make, and just so fluffy. Loved how they weren't too sweet and had that subtle orange flavor. Thanks so much for making this recipe so approachable!
I love your videos! Quick question... Can you air fry them?
I haven’t tried this and the batter is very soft - it might be difficult without putting them into a greased muffin pan, or similar! Worth a try though!
Thank you, I'm learning how to air fry and I was curious. Thank you for all your sharing! I love it!
I bought 3TUBS of ricotta (it was on sale so how could I not?) and now I want to make these! Can I add red food coloring to the batter to make these Valentine’s Day themed? I think my nieces would love them
You definitely could tint them! ❤️❤️❤️
Can i bake them? If yes which temp and time?
Can these be filled? Can you add cut up apples to the batter?
These are more like cakey doughnuts / fried dough - while they are very fluffy, they aren’t as light as yeast raised doughnuts, which would make them trickier to fill because of the crumb structure. Apples in the batter would be great though! ❤
How about a wok for frying?
Woks are amazing for frying!!!! ❤
Just when I thought the fat fear syndrome was over it’s looking like “vegetable oil,” which is the most neutral tasting oil, is apparently very bad stuff. Someone needs to market a high quality lard for frying, based on what I’m hearing. Anyone have an opinion?
Curious - all the other recipes for beignets call for yeast. This one doesn't. How can they all be beignets?
Great question! You’re thinking of yeast raised beignets, which are popular in NOLA - there are also French style beignets. In fact, in French - the term beignets essentially means “fritter”. French beignets are often made from pate and choux in small round bites like this! This recipe (and I promise you there are many others like it if you take a look!) is sort of a mashup of the two styles - it’s exterior texture and shape are more like French beignets, and the interior texture is soft and fluffy like a yeast raised beignet! The aim with this recipe was to keep it easy/prep time short, which is why I opt for a chemical leavener instead of yeast! ❤️
Thank you for the explanation. I'm going to give them a try! @@erin-jeanne-mcdowell
Ever use mascarpone?