New Orleans Beignets
It’s almost Mardi Gras, and since we can’t be in New Orleans during this festive time of year, we’ll be making classic New Orleans Beignets for breakfast next week! Make a cup of chicory coffee to drink alongside and you’ll swear you’re at Cafe du Monde!
- 1 envelope active dry yeast 1/4-oz.
- 1 1/2 cups warm water divided, 105° to 115°
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1/4 cup shortening
- 6 1/2 cups to 7bread flour
- Vegetable oil
- Sifted powdered sugar
- 1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
- 2. Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- 3. Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
- 4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
Original image and recipe source: Southern Living Makes about 4 dozen Total time: 4 hrs, 48 min
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