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    Beignets

    Source of Recipe

    net

    List of Ingredients

    Beignets

    1 (1/4-ounce) envelope active dry yeast
    3 Tbsp warm water (100 to 110 F)
    3/4 cup milk
    1/4 cup sugar
    1/4 cup shortening
    1 tsp salt
    1 large egg, lightly beaten
    3 cups all-purpose flour
    2 to 3 quarts vegetable oil
    Powdered sugar

    Combine yeast and 3 tablespoons warm water in a large bowl; let mixture stand 5 minutes.
    Heat milk in a small saucepan over medium heat. (Do not boil.) Stir in sugar, shortening and salt. Cool to lukewarm (100 to 110 F). Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough.
    Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 F), free from drafts, 1 hour or until doubled in bulk.
    Punch dough down, and turn it out onto a floured surface. Roll dough into a 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place (85 F), free from drafts, 30 minutes or until doubled in bulk.
    Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375 F. Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot.
    Makes 2-1/2dozen.

    Recipe


 

 

 


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