French Market Beignets
2016-08-15- Course: Breads & Rolls, Cakes & Candy, Desserts
- 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.
Ingredients
- 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
Directions
Step 1
Put warm water in a large bowl and stir in the yeast until dissolved.
Step 2
Add the sugar, salt, eggs and milk to the yeast. Melt the shortening only until softened and add to the mixture.
Step 3
Stir in the flour gradually until dough makes a firm ball and pulls away from the sides.
Step 4
Cover bowl and refrigerate at least a couple of hours or overnight - dough will rise.
Step 5
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.
Step 6
Cut into 3 inch squares and drop in 350 degree heated oil until golden brown approximately 45 seconds to one minute on each side.
Step 7
Drain on paper towel's then sprinkle with mounds of confectioners powdered sugar.
Step 8
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