Saturday, February 4, 2012

Beignets (Fried Dough) from the French Quarter

These are a New Orleans staple: a light, tasty variation on fried dough. Delicious!
From Port Orleans French Quarter Food Court
  • 1 pk Dry yeast
  • 1/2 C Sugar
  • 2 lg. Eggs
  • 7 C Flour
  • 1 1/2C Warm water
  • 1 tsp Salt
  • 1 C Undiluted evaporated milk
  • 1/4 C Soft shortening
  • Oil; for frying
  • Confectioner's sugar

  1. In a large bowl, sprinkle yeast over water, stir to dissolve.
  2. Add sugar, salt, eggs, and milk. Blend with rotary beater.
  3. Add 4 cups of the flour, beat with a wooden spoon until smooth and thoroughly blended. 
  4. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
  5. Cover and chill overnight. 
  6. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. 
  7. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. 
  8. Drain on paper towels. Sprinkle heavily with confectioner's sugar.

Makes about 5 dozen.

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