LOCATION: Recipes >> Pastries >> Beignets
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Beignets
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3/4 cup water
2 teaspoons sugar
1/2 cup evaporated milk
1 package yeast
3 1/4 cups flour
1/3 cup sugar
1 egg
2 tablespoons shortening
1 teaspoon salt
1/2 teaspoon nutmeg
oil
powdered sugar
Mix all ingredients except oil and powdered sugar. Knead and let rise
until doubled. Punch down. Roll into rectangle. Cut dough into
into 2 inch wide strips at a diagonal. Cut again diagonally to form
diamonds. Place on ungreased baking sheets, 2 in apart. Cover loosely
with plastic wrap. Gather up scraps and let rest 15 minutes. Roll and
cut as before. Let rise until doubled in bulk, about 45 minutes. In a
large saucepan, heat 3 inches of oil to 365 or until a 1 in cube of
bread browns in 60 seconds. Carefully slide beignets into hot oil 3-4
at a time. Do not crowd. Fry until puffy and golden brown on both
sides, turning once with tongs. Should be about 2-3 minutes per side.
Remove with slotted spoon and drain on paper towels. Sift powdered
sugar over hot beignets and serve hot.
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