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Beignets

Source of Recipe

net


List of Ingredients

Beignets

1 (1/4-ounce) envelope active dry yeast
3 Tbsp warm water (100� to 110� F)
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 tsp salt
1 large egg, lightly beaten
3 cups all-purpose flour
2� 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 2-1/2dozen.



Recipe