Made these yesterday for my girlfriend Sherry & I. We had cafe' au lait and these light & fluffy beignets. Despite what people may think making beignets are not hard to make. The hardest thing to do is wait. So give this recipe a try.
1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter
Combine the Yeast, Water, and Sugar in a small dish. While yeast mixture is setting for 10 minutes and starts to foam, place beaten egg, salt and evaporated milk in large bowl or stand mixer. Beat these ingredients until combined. Place dough hook on mixer. You can do this all by hand if you don't have a stand mixer. When yeast has become frothy, about 5 -10 minutes, add to the egg mixture. Mix on low speed, add half of the flour until it starts to come together at this point add the shortening. When the shortening is blended in add the remaining flour, a little at a time until dough is just slightly sticky. Place dough on a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large bowl, loosely cover and let rise in a warm area.
After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a sharp knife cut into squares or "fingers" Let those rise for 40 minutes in a warm place, Can be placed in a barely warm oven. I usually can't wait and fry them them BUT if you can wait they will be more airy.
When the Beignets have risen, I use a Fry Daddy to cook mine but you can heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to crowed them or deflate them. I turn them after just a few seconds so that the will stay if you wait too long they tend to want to stay on one side. When they are golden brown on one side turn them over until golden brown on the other side. They cook fairly quickly so don't walk away. Remove and place on paper towel lined plates to drain. While hot sprinkled with plenty of powdered sugar. You have to serve them with with Cafe au Lait. (Will share in another post)
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter
Combine the Yeast, Water, and Sugar in a small dish. While yeast mixture is setting for 10 minutes and starts to foam, place beaten egg, salt and evaporated milk in large bowl or stand mixer. Beat these ingredients until combined. Place dough hook on mixer. You can do this all by hand if you don't have a stand mixer. When yeast has become frothy, about 5 -10 minutes, add to the egg mixture. Mix on low speed, add half of the flour until it starts to come together at this point add the shortening. When the shortening is blended in add the remaining flour, a little at a time until dough is just slightly sticky. Place dough on a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large bowl, loosely cover and let rise in a warm area.
After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a sharp knife cut into squares or "fingers" Let those rise for 40 minutes in a warm place, Can be placed in a barely warm oven. I usually can't wait and fry them them BUT if you can wait they will be more airy.
When the Beignets have risen, I use a Fry Daddy to cook mine but you can heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to crowed them or deflate them. I turn them after just a few seconds so that the will stay if you wait too long they tend to want to stay on one side. When they are golden brown on one side turn them over until golden brown on the other side. They cook fairly quickly so don't walk away. Remove and place on paper towel lined plates to drain. While hot sprinkled with plenty of powdered sugar. You have to serve them with with Cafe au Lait. (Will share in another post)
