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New Orleans Beignets

Food Network Canada
YIELDS
40 servings
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Ingredients

¼
cup granulated sugar
¾
cup warm water
½
pkg active dry yeast, (or 1 ½ teaspoons)
½
cup evaporated milk
2
Tbsp shortening
1
egg, lightly beaten
½
tsp salt
3 ½
cup all purpose flour
vegetable oil, for deep-frying
icing sugar
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Directions

Step 1

In small bowl, dissolve 2 teaspoons (10 mL) of granulated sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Step 2
Step 3

Meanwhile, in bowl of stand mixer fitted with paddle, combine remaining sugar, milk, shortening, eggs and salt. Add yeast mixture and beat at lowest speed until smooth.

Step 4
Step 5

Beat in flour, 1/2 cup (125 mL) at a time, scraping bowl as necessary until soft, sticky dough forms.

Step 6
Step 7

Transfer dough to lightly greased bowl; cover with plastic wrap. Refrigerate for at least 4 hours or for up to 12 hours.

Step 8
Step 9

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thick 20 x16-inch

Step 10

In deep-fryer or deep saucepan, heat oil to 360°F (185°F) or until 1-inch (2.5 cm) cube of white bread turns golden in 1 minute. Cook beignets, a few at a time to avoid overcrowding and turning frequently, until golden brown, about 2 minutes. Using slotted spoon, transfer to paper towel-lined rack to let cool.

Step 11
Step 12

Dust each beignet generously with icing sugar.

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