French Quarter Beignets
Make fresh beignets, made with yeast and deep-fried. It's a beignet recipe similar to those you might find in the French Market of New Orleans, Louisiana.
- Serves: 48 persons
- 1envelope active dry yeast (2 1/4 teaspoons)
- 1 ½cups warm water (approx. 105 F)
- ½cup sugar
- 1teaspoon kosher salt
- 2eggs, beaten
- 1cup evaporated milk
- 7cups all-purpose flour
- ¼cup shortening, softened
- Vegetable oil, for deep frying
- ¼cup confectioners' sugar
Step 1Gather the ingredients.
Step 2In a large bowl, sprinkle yeast over warm water; stir to dissolve and let mixture stand 5 minutes.
Step 3Add sugar, salt, beaten eggs, and evaporated milk.
Step 4With a whisk or electric mixer, blend mixture thoroughly. Add 4 cups of flour and the shortening; beat until smooth.
Step 5Gradually blend in remaining flour.
Step 6Cover bowl with plastic wrap and refrigerate dough for at least 4 hours or overnight.
Step 7Heat oil in a large, deep saucepan or electric deep fryer to 360 F.
Step 8Roll dough out on a floured surface to 1/8-inch to 1/4-inch in thickness. Cut into 2 1/2 to 3-inch squares.
Step 9Deep fry beignets for 2 to 3 minutes, or until they are lightly browned on both sides.
Step 10Drain on paper towels and sprinkle generously with confectioners' sugar.