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Beignets

Source of Recipe


From "The Blue Willow Inn: Bible of Southern Cooking"



List of Ingredients



• 1 (1/4-ounce) envelope active dry yeast
  
• 3 Tbsp warm water
  
• 3/4 cup milk
  
• 1/4 cup granulated sugar
  
• 1/4 cup shortening
  
• 1 tsp salt
  
• 1 large egg, lightly beaten
  
• 2 cups plus 1 cup all-purpose flour
  
• 10 to 12 cups vegetable oil
  
• Confectioners' sugar
  






Instructions



1. In a large bowl dissolve the yeast in warm water. Allow this mixture to stand for 5 minutes.
   
   
2. In a small saucepan over medium heat warm the milk, but do not allow it to boil. Stir in the sugar, shortening, and salt. Remove from heat and cool to lukewarm.
   
   
3. Add the milk mixture, egg, and 2 cups flour to the yeast mixture. Stir well. Gradually stir in enough of the remaining 1 cup flour to make a soft dough.
   
   
4. Turn the dough onto a floured surface. Roll the dough into a 12- x 10-inch rectangle. Cut the dough into 2-inch squares. Place on a floured surface; cover and allow to rise in a warm place free from drafts for 30 minutes or until the dough has doubled in bulk.
   
   
5. Pour the oil into a Dutch oven or fryer to a depth of 2 to 3 inches. Heat the oil to 375°F. Fry the beignets in batches about 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar while they are still hot.
   
   Makes 2-1/4 dozen.
   
   






Final Comments


"Beignet is French for 'fritter' and warm beignets are a luscious taste of a special part of the South. They offer a sweet invitation to Southern Louisiana, and no trip to New Orleans is complete without a beignet. Try them with honey or syrup as a Saturday morning breakfast treat."