Recipe by PACE
I found this recipe on the internet and gave it a try. This is quite simple and turns out fantastic. Dark Rich Coffee a must to go along with these.
Top Review by Bonnie G #2
I'd heard of these before but never tried them so when I saw the recipe knew I wanted to give it a try. The dough is so nice and easy to work with and the end result light and not to sweet; just the right amount to suit me. I was thrilled with the way they puffed up while frying. The only changes I made was to cut the recipe in half (it still made a batch large enough for me and DH with left over to share with our neighbors) and added 1 teaspoon of vanillar to the dough. Can't wait to make these again for our family when they visit. Made for Spring PAC 2012
- 2 1⁄4 teaspoons active dry yeast
- 1 1⁄2 cups warm water (110 degrees F/45 degrees C)
- 1⁄2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1⁄4 cup shortening
- 1 quart vegetable oil (for frying)
- 1⁄4 cup confectioners' sugar
Directions See How It's Made
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.