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Ingredients
- 3/4 cup warm water
- 1/2 package quick-rising active dry yeast (1/8 oz)
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup evaporated milk
- 1 lg egg, lightly beaten
- 2 tbsp veg shortening
- 3 1/2 cups flour
- Veg oil for deep frying
- Powdered sugar for dusting beignets before serving
Details
Adapted from google.com
Preparation
Step 1
Mix the yeast and warm water in a shallow bowl: stir to dissolve. Let stand until soft and foamy, about 5 minutes.
Combine the sugar, salt, evaporated milk, egg, and shortening in a large bowl. Stir in the yeast mixture and mix thoroughly. Gradually add flour, about 1 1/2 cups at a time. Use your hands when dough becomes too stiff to stir. Cover the bowl with plastic wrap and refrigerate overnight.
Pour vegetable oil into a heavy pot to a depth of 3 inches and heat to 360 degree F.
Remove the chilled dough from the refrigerator and shape into a ball, place on a floured surface. Use a rolling pin to roll the dough flat to a thickness of about 1/4". Cut the dough into 2"x 3" rectangles (using a sharp knife). Drop three beignets at a time into the hot oil. Using tongs, turn them several times until they are golden brown on all sides.
Remove with slotted spoon and drain on paper towels.
Sprinkle generously with powdered sugar and serve immediately with mugs of steaming Cafe au Lait, or very strong coffee, New Orleans style.
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