Beignets

Oxmoor House
about 3 1/2 dozen

Ingredients

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1/4 cup sugar
2 tablespoons shortening
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup lukewarm water (105° to 115°)
1 egg, beaten
3 1/2 to 3 3/4 cups all-purpose flour, divided
Vegetable oil
Sifted powdered sugar

Preparation

Place sugar, shortening, and salt in a large mixing bowl; add boiling water and milk, stirring well. Let cool to lukewarm (105° to 115°).

Dissolve yeast in lukewarm water, stirring well. Let stand 5 minutes or until bubbly. Add dissolved yeast and egg to lukewarm milk mixture, stirring until well blended. Add 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. Cover and refrigerate overnight.

Turn dough out onto a floured surface; roll to 1/8-inch thickness. Cut into 2-inch squares. Drop squares, a few at a time, into deep hot oil (375°). Fry until golden brown, turning once. Drain on paper towels.

Place powdered sugar in a paper bag; place 2 to 3 beignets in bag, and shake well. Repeat procedure with remaining beignets; serve immediately.

Created date

February 2010