southern favorite: cinnamon-banana beignets

How To Make Buttermilk Beignets rebeccagordon buttermilklipstick tailgating recipes mardi gras New OrleansGood Day Alabama

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCinnamon-Banana Beignets
makes about 3 dozen

1{1/4-oz} envelope active dry yeast
1/2 cup warm water {105 to 115 degrees}
3 Tbsp sugar, divided
4 1/4 to 4 1/2 cups bread flour
1/2 tsp table salt
1 cup whole buttermilk
1 very ripe banana, pureed
{about 1/2 cup}
1 egg, lightly beaten
Vegetable oil
2 cups powdered sugar
2 Tbsp ground cinnamon

one
Combine the yeast, the water & 1 tsp of the granulated sugar
in a glass measuring cup.
Allow the mixture to stand for 5 minutes or until it begins to bubble.

two
Add 4 cups of the bread flour, the salt & the remaining sugar
to the bowl of an electric stand mixer.
Run a whisk through it.

Add the yeast mixture, the buttermilk, the banana & the egg to the bowl.
Beat on low speed w/ the dough hook attachment & blend until smooth.
Gradually add the remaining 1/4 to 1/2 cup of flour & beat 3 to 5 minutes or until a sticky dough forms.

the dough will be sticky & shaggy in nature
i like to add the last bit of flour at the end
kneading it in by hand on a pastry board

although you can achieve the same results in the mixer
the method is up to your comfort level

Transfer to a lightly greased bowl & turn the dough so that the top is oiled.
Cover w/ plastic wrap & chill 4 to 24 hours.

three
Pour the oil to a depth of about 1 1/2 inches in a Dutch oven.
Heat the oil to 350 degrees.

attach a candy thermometer to the side of the pot to keep a watch on the oil temp

Turn the dough out onto a floured surface.
Roll to 1/4-inch thickness.
Cut into 1 1/2 x 3-inch rectangles w/ a sharp chef knife.

truly
your can make these any size you’d like
sometimes i cut squares & sometimes the cuts look more like triangles

don’t worry about it
a variety of shapes is interesting

four
Fry the dough, in batches, 1 1/2 to 2 minutes on each side
or until golden brown.
Drain on a wire rack.

Combine powdered sugar & cinnamon.
Dust liberally over the warm beignets.

Combine additional powdered sugar & cinnamon, if necessary to cover all of the beignets.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

the rolling

i divide the dough into quarters using a bench scraper
& work w/ one piece at a time

keep the remaining dough covered w/ plastic wrap
until you’re ready to roll & cut

the frying

if you feel comfortable enough w/ frying
you can use a 10-inch cast iron skillet
simply fill halfway up the sides w/ oil
test the oil temp now & again w/ a thermometer

How To Make Buttermilk Beignets rebeccagordon buttermilklipstick tailgating recipes New Orleans the dusting

deposit the powdered sugar in a hand crank sifter & top w/ the cinnamon
for easy coverage over the warm beignets

the taste

expect a pleasant banana taste w/ lovely notes of cinnamon-sugar

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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