Beignets
Equipment
- 1 Heavy grade mixer
Ingredients
- 1 package active dry yeast
- 1.5 cup warm water
- 1/2 cup sugar
- 1 tsp salt
- 1 egg
- 1 cup evaporated milk
- 7 cups all-purpose flour
- vegetable oil for frying
- confectioner's powdered sugar
Instructions
Make the dough the day 1
- In a large mixing bowl, sprinkle yeast over warm water, and stir to dissolve the yeast. Set aside for 5 minutes until frothy.
- Add the sugar, salt, eggs, milk and dissolved yeast in the mixer and blend well.
- Add 4 cups of flour and beat until smooth.
- Add the shortening and then beat in the remaining 3 cups of flour.
- Place the dough into a larger bowl and cover with plastic wrap.
- Place in the fridge overnight to rise.
Frying beignets day 2
- Heat oil in fryer to 360 degrees.
- Set a platter with paper towels for fried beignets.
- Roll out the dough on a floured surface. Roll dough approximately 1/8 inch thick. Cut the dough into 2 ½ inch squares.
- Then fry about 3 beignets at a time depending on the size of the fryer. The beignets should not touch each other or the bottom of the fryer. When they turn golden brown, they easily flip over to brown the other side.
- Remove the beignets from the oil and place on paper towel to drain. Sprinkle the beignets with powdered sugar and serve. Beignets are best when they are eaten immediately.
- Beignets taste great with café au lait ora glass of cold milk. This can be breakfast or dessert!!Makes about 3 dozen beignets.