French Quarter Beignets
- 1 1/2 cups lukewarm water (110 degrees F)
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
- In a large bowl, mix water, sugar, and yeast and let sit for 10 minutes.
- In a small bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour.
- Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
- Add the confectioners' sugar to a paper or plastic bag and set aside.
- In a heavy saucepan that is at least 5 inches deep, heat 2 inches of oil over medium heat until it registers 360°F on thermometer.
- Roll the dough out to about 1/4-inch thickness and cut into 2 1/2 inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly. Serve Warm.
Printed From: www.sweetpeaskitchen.com