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Beignets A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!


  • 2 ¼ teaspoons Leavening agents, yeast, baker's, active dry
  • 1 ½ cups Water, municipal
  • ½ cup Sugars, granulated
  • 1 teaspoon Salt, table
  • 2 large eggs Egg, whole, raw, fresh 
  • 1 cup Milk, canned, evaporated, with added vitamin A
  • 7 cups Wheat flour, white, all-purpose, enriched, bleached
  • ¼ cup Shortening, household, soybean (hydrogenated)-cottonseed (hydrogenated)
  • 1 quart oil for frying
  • ¼ cup Sugars, powdered

Step 1
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, 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.

Step 2
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Step 3
Shake confectioners' sugar on hot beignets. Serve warm.


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