New Orleans Beignets
- Ready In:
- 48mins
- Ingredients:
- 10
- Yields:
-
6 dozen
ingredients
- 7.08 g envelope active dry yeast
- 354.88 ml warm water, divided (105 to 115 degrees)
- 118.29 ml sugar
- 236.59 ml evaporated milk
- 2 large eggs
- 4.92 ml salt
- 59.14 ml shortening
- 1537.83-1656.13 ml bread flour
- vegetable oil
- sifted powdered sugar
directions
- Combine yeast, 1/2 cup warm water and 1 tsp granulated sugar in bowl of a heavy duty mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
- Microwave remaining 1 cup water until hot, about 115 degrees, stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth.
- Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- Turn dough out onto a floured surface; roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
- Pour oil to depth of 2 to 3 inches into a dutch oven; heat to 360 degrees; fry dough in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
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RECIPE SUBMITTED BY
-Mary-
Marshfield, Missouri