Beignets
A traditional New Orleans treat!
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 or triangles (or really whatever favorite shape you might want to try). Fry in 360 degree F (180 degrees C) hot oil.
Tip: If beignets do not pop up when you place them in the oil, it is not hot enough.
Once golden brown, remove from the oil and place on paper towels to remove excess grease.
Shake confectioners sugar on the hot beignets. Be sure to serve while still warm.
Ingredients
Directions
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 or triangles (or really whatever favorite shape you might want to try). Fry in 360 degree F (180 degrees C) hot oil.
Tip: If beignets do not pop up when you place them in the oil, it is not hot enough.
Once golden brown, remove from the oil and place on paper towels to remove excess grease.
Shake confectioners sugar on the hot beignets. Be sure to serve while still warm.
