Beignets Recipe that doesn't use evaporated milk?

Question

Does anyone have any good beignet recipe that doesn't use evaporated milk but regular milk?

Answer 1

French Market Style Beignets Recipe

This version of Beignets can be made at the last minute because it does not require kneading or rising time. It is so easy that you'll find yourself whipping up a batch whenever you are in the mood for a little something sweet.

Oil for frying – safflower or other oil with a high smoke point
1-3/4 cups sifted flour, plus extra for rolling
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup sugar
2 large eggs
½ teaspoon pure vanilla
2 tablespoons canola or safflower oil
2 tablespoons milk
½ cup powdered sugar

Fill a heavy pot (or 2-1/2” deep cast iron skillet) halfway with oil. Be sure to use good frying oil with a high smoke point. Heat over a medium-high flame until oil reaches a temperature of 360 degrees F.

While the oil is heating up, lightly beat the eggs with a wire whisk in a large bowl. Stir in sugar and vanilla. Stir milk and oil (canola or safflower) into sugar-egg mixture. Add the flour, baking powder and salt into a sifter or sieve and sift directly into egg mixture. Stir until a biscuit-like dough forms.

Lightly flour a work surface and turn out the dough. If the dough is too sticky, gently work in a small amount of flour. The dough will be tough if overworked. Sprinkle dough lightly with flour and gently roll the dough out to a thickness of 1/8-inch. Use a sharp knife or pizza cutter to cut rolled dough into 2-inch squares. Resist the temptation to remix the scraps. They will be tough so just fry up the odd bits just as they are.

Use a dough scraper or spatula to gently lift the cutout dough off the work surface and into the hot oil. Fry the beignets, a few at a time, until golden, turning as necessary, with a slotted spoon. When both sides are golden, remove from hot oil and allow the beignets to drain on paper towels. Dust heavily with sifted powdered sugar and serve immediately.

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Beignets Recipe courtesy Gourmet Magazine

1 cup water
4 ounces unsalted butter
1/4 teaspoon salt
1 teaspoon sugar
1 cup, plus 2 tablespoons sifted all-purpose flour
4 large eggs
1 teaspoon vanilla
Vegetable shortening, for deep frying
Confectioners' sugar

In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from the heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed beat the paste until it is smooth and glossy. Stir in the vanilla.

In the deep fryer, heat 3 inches shortening 370 degrees F. Drop the dough by teaspoonfuls into the shortening, and fry the beignets in batches, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve them hot

Answer 2

Beignet Recipe Without Evaporated Milk

Answer 3

Ham and Corn Beignets. hope this helped.

INGREDIENTS

2 quarts vegetable oil for frying
4 ears fresh corn
4 eggs
3/4 cup milk
10 ounces diced cooked ham
1 tablespoon cayenne pepper
1/2 cup finely diced red onion
1 tablespoon salt
3 cups all-purpose flour
1 tablespoon baking powder

DIRECTIONS

In a large heavy pot, preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
Shuck, wash and dry the corn. Using a sharp knife, shave the ears of corn into a medium sized bowl. Using a cheese grater, scrape any remaining corn and juice into the bowl with the kernels. Discard the scraped cobs.
In a mixing bowl, whisk together the eggs and milk. Combine the corn, ham, cayenne pepper, red onion, salt, flour and baking powder with the egg and milk mixture. Whisk until a firm batter has formed.
Slowly drop rounded tablespoonfuls of the batter into the hot oil one at a time. The drops should form a loose layer on the top of the oil. Fry until the drops of batter are dark golden brown. Remove the beignets from the oil and place them on a towel. Check that they are cooked all the way through. If the centers are doughy, lower the heat of the oil and fry the beignets again for 2 or 3 minutes. Repeat this step until all the batter has been used

Answer 4

Toss in 2 eggs and enough flour to make a loaf of Hawaiian Sweet bread. Yeast too huh.