member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      


    Source of Recipe


    List of Ingredients


    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.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |