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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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These beignets are wonderful! The texture is perfect and I think next time I make these I will add a little vanilla. It may not make sense to put a yeast dough in the refrigerator but don't worry. The yeast is more for flavor. Read more . You may need to add an extra cup of flour to make the dough more workable. These are so good and I only shook them in powdered sugar once before eating. I used a paper bag to shake for the powdered sugar. =D Ingredients:
2 1/4 t. active dry yeast |
1 1/2 c. warm water (110 degrees f.) |
1/2 c. white sugar |
1 t. salt |
2 eggs |
1 c. evaporated milk |
7 c. all-purpose flour |
1/4 c. shortening |
1 t. vanilla |
1 quart vegetable oil for frying |
1/2 c. confectioners sugar |
Directions:
1. In a large bowl, such as a mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. **I make the dough the night before and just cook them up in the morning to go with coffee.**
3. Roll out dough 1/8-inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F. hot oil. If beignets do not pop up, oil is not hot enough. I fry for about 45 seconds to 1 minute per side. I use a chop stick to flip them over in the oil.
4. Drain on paper towels.
5. Use a paper bag and put confectioners sugar inside. Shake the hot beignets and serve warm. . .very tastey!
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