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BEIGNETS

A NEW ORLEANS TRADITION.





List of Ingredients



• 2 1/2 TEASPOONS ACTIVE DRY YEAST
  
• 1 1/2 CUPS WARM WATER ( 110°)
  
• 1/2 CUP SUGAR
  
• 1 TEASPOON SALT
  
• 2 EGGS
  
• 1 CUP EVAPORATED MILK
  
• 7 CUPS FLOUR
  
• 1/4 CUP SHORTENING
  
• OIL FOR FRYING
  
• CONFECTIONERS' SUGAR
  






Instructions



1. IN A LARGE BOWL, DISSOLVE YEAST IN WARM WATER. ADD SUGAR, SALT, EGGS, EVAPORATED MILK BLENDING WELL.
   
2. MIX IN 4 CUPS OF FLOUR AND BEAT UNTIL SMOOTH. ADD THE SHORTENING AND THEN THE REMAINING 3 CUPS OF FLOUR MIXING WELL. COVER AND CHILL FOR UP TO 24 HOURS.
   
3. ROLL OUT DOUGH 1/8" THICK. CUT INTO 2 1/2" SQUARES.
   
4. FRY IN PREHEATED 360° HOT OIL. (IF YOUR BEIGNETS DO NOT POP UP IN THE OIL, IT'S NOT HOT ENOUGH). DRAIN ONTO PAPER TOWELS.
   
5. SPRINKLE WITH CONFECTIONERS' SUGAR ON HOT BEIGNETS. SERVE WARM.
   
6. 10 SERVINGS