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