Prep 20 mins
Cook 2 mins
Here is a beignet recipe from Ralph Brennan's Jazz Kitchen. I have not personally made these but have been told they are worth the work. Cook time is per batch. Overnight rise in fridge is not included in times.
- 2 1⁄2 teaspoons fast-rising active dry yeast
- 1 1⁄2 cups cold water
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup evaporated milk (undiluted)
- 7 cups all-purpose flour
- 1⁄4 cup soft shortening
- oil (for frying)
- confectioners powdered sugar
- NOTE RE SUGAR:.
- Before adding sugar, throw it in food processor and process for 1 minute. This reduces the size ofthe sugar crystal and makes assimilation easier.
- Using the dough hook place flour, 2 1/2 teaspoons of instant yeast, shortening, milk and cold water into your mixing bowl.
- Mix till it becomes a viable mass 2 minutes maximum.
- Then add eggs 1 at time and mix for 45 seconds each.
- Now is the time to make your adjustments either add more flour or slightly add more water depending if it is to loose or to dry.
- When that is done, mix salt and sugar and add this to flour mix above. Mix for 4 more minutes.
- Total mix time should not exceed 10/11 minutes.
- Wrap the bowl tightly and place in your refrigerate for a overnight if you wish.
- Roll out on floured board to 1/8 inch thick. Cut into 2-1/2 inch squares.
- Deep fry at 360ºF for 2-3 minutes until lightly browned on both sides.
- Drain on towel and sprinkle with powdered sugar. Serve hot!