Beignets
Beignets, often just called “doughnuts” in New Orleans parlance, are squares of sweet dough which puff in the deep fryer. The are traditionally served covered with powdered sugar, although that is optional.
Ingredients
- Boiling Water - 1/2 cup
- Shortening - 2 tablespoons
- Sugar - 1/4 cup
- Salt - 1/2 teaspoon
- Evaporated Milk - 1/2 cup
- Yeast - 1/2 package (1 teaspoon)
- Warm Water - 1/4 cup
- Egg - 1 beaten
- All-Purpose Flour - 3-1/2 to 4 cups
- Oil for deep frying
- Confectioner’s sugar for dusting
Instructions
In a large bowl, combine the boiling water, shortening, sugar, and salt. Stir in the milk and let stand until room temperature. Dissolve yeast in 1/4 cup warm water. Add the yeast and beaten egg to the milk mixture. Gradually stir in 2 cups of flour. Beat in additional flour, 1/2 cup at a time, until the dough is smooth and just slightly sticky to the touch. Transfer to a large greased bowl, cover with plastic wrap, and refrigerate until ready to fry (dough will keep several days in the refrigerator.)
On a floured surface, roll out the dough to a thickness of 1/8 inch. Cut into rectangles, approximately 2-by-3-inches. Heat the oil to 360 F in a deep fryer or deep heavy saucepan. Fry three or four at a time in the fat until golden brown; remove and drain on towels. Sprinkle with confectioner’s sugar and serve immediately
