Beignets

By JDARK

Ingredients

• 1 1/2 cups warm water
• 1 package active dry yeast
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 1 cup undiluted canned evaporated milk
• 7 cups flour
• 1/4 cup vegetable shortening
• oil for deep frying
• confectioner's sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Put the warm water into a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add in the remaining flour, about 1/3 cup at a time, beating it in with the spoon until it becomes too stiff to stir, then working in the rest with your fingers. Cover the bowl with plastic wrap and refrigerate overnight.

Step 2

Roll the dough out on a floured board or marble pastry surface to a thickness of 1/8 inch, then cut into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife. Preheat oil in a deep fryer to 360 degrees. Fry the beignets about 3 or 4 at a time until then are puffed out and golden brown on both sides (about 2 to 3 minutes per batch). Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and put the platter in a 200 degree oven to keep warm.

Step 3

Sprinkle the beignets heavily with confectioners' sugar and serve hot.