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Beignets




Source of Recipe


RC--Southern Living magazine


1 (¼-ounce) envelope active dry yeast

3 Tbsp warm water (100° to 110° F)

¾ cup milk

¼ cup sugar

¼ cup shortening

1 tsp salt

1 large egg, lightly beaten

3 cups all-purpose flour

2½ 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 2½ dozen.

To make ahead:

Turn dough out onto a floured surface; knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and chill overnight. Punch dough down, and follow directions above.