1 pk Active dry yeast
1 1/2 c Warm water*
1/2 c Sugar
1 ts Salt
2 lg Eggs
1 c Evaporated milk
7 c Flour
1/4 c Vegetable shortening
Oil for deep frying
Confectioner's sugar for
-dusting (or burying;
-depending on taste)
1.Put the warm water into a large bowl, then sprinkle in the yeast and a
couple teaspoons of the sugar and stir until thoroughly dissolved. Let
stand for 10 minutes.
2.Add the rest of the sugar, salt, eggs, and evaporated milk.
3.Gradually stir in 4 cups of the flour and 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 the bowl with plastic wrap and refrigerate overnight in a greased
6.Roll the dough out onto a floured board or marble pastry surface to a
thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2
inches with a sharp knife.
7. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3
or 4 at a time until they are puffed out and golden brown on both sides,
about 2-3 minutes per batch.
8.Turn them over in the oil with tongs once or twice to get them evenly
brown, since they rise to the surface of the oil as soon as they begin to
9.Drain each batch, place on a platter lined with several layers of paper
towels, and keep warm in a 200 degree F oven until they're all done.
Notes: * Water should be 100-115 degrees F warm
Serve 3 beignets per person, sprinkling heavily with powdered sugar, and
serve hot with cafe au lait. Can be made 1 day ahead up to step 6.
Posted to recipelu-digest Volume 01 Number 372 by RecipeLu
on Dec 15, 1997