BEIGNETS

By gaster16

Ingredients

• 1 package yeast
• 1/2 cup granulated sugar
• 2 tablespoons vegetable shortening
• 1-1/2 cups warm milk (110 degrees)
• 1 egg beaten
• 4-1/2 cups all-purpose flour
• Pinch of salt
• Vegetable oil for frying
• Powdered sugar for dusting

Preparation

Step 1

In a bowl of electric mixer, fitted with a dough hook, add the yeast, sugar, shortening and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm draft-free place until it doubles in size, about 2 hours.

Preheat 2-1/2 inches of vegetable oil over medium-high heat in the cast iron chicken fryer to 360 degrees.

Turn the dough out onto a floured surface and pat the dough into a rectangle about 1" thick. Lightly dust the surface of the dough with flour. Roll out the rectangle to 12-1/2 inches long by 10 inches wide and about 1/4 inch thick. With a sharp knife, cut the dough into twenty 2-1/2 inch square beignets. Fry the beignets a few at a time until golden brown and crispy on all sides, about 3-5 minutes. Be sure to turn the beignets over to ensure even browning on both sides. Remove and drain on paper towels. Sprinkle with powdered sugar and serve.