Tuesday
Mar242009

Classic Beignets 

Make about 2 dozen

 

1 envelope active dry yeast

3/4 cup water

1/4 cup granulated sugar

1/2 tsp salt

1 egg, beaten

1/2 cup evaporated milk

3 1/2 - 3 3/4 cups all purpose flour

1/8 cup shortening

vegetable oil for frying

powdered sugar

coffee to serve, Cafe Du Monde recommended

 

In a medium saucepan, bring water to a boil. In a mixer bowl combine yeast, water, and sugar, let it sit until frothy, about 5 minutes, then add salt, egg, and evaporated milk. Mix on low speed with a dough hook attachment. Then add half of the flour until mixture starts to come together, then add the shortening. Once incorporated gradually add the remaining flour. Cover bowl with plastic wrap and chill dough for about 4 hours or overnight. 

On a lightly floured surface, roll out dough to 1/8-inch thickness and cut into 2.5 inch rectangles. 

Heat oil to 360°, working in batches drop dough into oil for 1 to 2 minutes, turning once, until golden brown and puffed. Drain on paper towels and sprinkle generously with powdered sugar. Serve warm.