A beignet recipe, similar to those you might find in the French Market of New Orleans, Louisiana.
Ingredients:
- 1 envelope active dry yeast
- 1 1/2 cups warm water (approx. 105°)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening, softened
- oil for deep frying
- powdered sugar
Preparation:
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.
Dough can cut and frozen, separated in container with waxed paper.
Makes 4 to 5 dozen.
Dough can cut and frozen, separated in container with waxed paper.
Makes 4 to 5 dozen.
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