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NEW ORLEANS BEIGNET DOUGHNUTS
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INGREDIENTS
- 1 pk Active dry yeast
- 1 1/2 c Warm Water (105 deg. f.)
- 1/2 c Sugar
- 1 ts Salt
- 2 ea Eggs
- 1 c Evaporated milk
- 7 c Sifted all-purpose flour
- 1/4 c Soft shortening
- 1 x Oil for frying
DIRECTIONS
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar,salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth.
Add shortening; beat in remaining flour.
Cover and chill several hours.
Deep fry at 360 degrees 2 to 3 mintues or until lightly browned on each side. (If beignets don't rise to the top immediately when you drop them into the oil, the oil isn't hot enough.)
Drain on paper towels.
Sprinkle heavily with confectioners' sugar.
Serve hot.
RECIPE REVIEWS
Jul/26/2008 10:07 pm lucashess
So you just drop the entire batch of dough into the fat? Boy that's a big donut, New Orleans or not. Do you have any suggestions about how big the beignet should be, do you roll the dough after cooling, what kind of cutter do you use if any etc. Loved the recipe but would like whatever information you have to actually use it. lucas hess
So you just drop the entire batch of dough into the fat? Boy that's a big donut, New Orleans or not. Do you have any suggestions about how big the beignet should be, do you roll the dough after cooling, what kind of cutter do you use if any etc. Loved the recipe but would like whatever information you have to actually use it. lucas hess
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