French Market Beignets2016-08-15
- Yield : 1
- Servings : 48
- Prep Time : 30m
- Cook Time : 2m
- Ready In : 32m
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This recipe was taken from an artist print that was purchased back in 1987 and edited for clarity of instructions. The print was signed by the artist Merry Pierce-Lowrey. Serve beignets with cafe au-lait or a cold glass of milk.
- 1/4 cup shortening
- 1 package active dry yeast or 21/4 tsp active dry yeast
- 1 1/2 cups warm water
- 7 cups flour
- 2/3 cups sugar
- 2 eggs
- 1 cup canned evaporated milk
- 1/2 tsp salt
- confectioners powdered sugar
- Oil for frying
Put warm water in a large bowl and stir in the yeast until dissolved.
Add the sugar, salt, eggs and milk to the yeast. Melt the shortening only until softened and add to the mixture.
Stir in the flour gradually until dough makes a firm ball and pulls away from the sides.
Cover bowl and refrigerate at least a couple of hours or overnight - dough will rise.
When ready to cook, scoop out a quarter or so of the dough and roll out onto a lightly flour surface about 1/4 inch thick.
Cut into 3 inch squares and drop in 350 degree heated oil until golden brown approximately 45 seconds to one minute on each side.
Drain on paper towel's then sprinkle with mounds of confectioners powdered sugar.