We’ve got about a week till Mardi Gras! How about some Beignets?
French Market Beignets
prep: 40 mins
chill: 4 hrs
cook: 1 min
stand: 30 mins
total: 5 hrs 11 mins
Yield: 4 dozen
Ingredients:
5 ½ - 6 cups all-purpose flour
2 packages of active dry yeast
1 cup evaporated milk
½ cup water
½ cup granulated sugar
¼ cup shortening
1 teaspoon salt
2 eggs
Vegetable oil for deep-fat frying
Powdered sugar
Directions:
Step 1
In a large bowl, stir together 3 cups of flour and the yeast. In a small saucepan, heat and stir evaporated milk, water, granulated sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F), and the shortening is almost melted.
Step 2
Add milk mixture to the flour mixture. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.
Step 3
Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.
Step 4
Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Roll into an 18x12-inch rectangle; cut into thirty-six 3x2-inch rectangles. Cover; let rest 20 minutes (dough will not double).
Step 5
Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in deep hot oil for about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking the remaining beignets. Generously sift powdered sugar over beignets. Serve warm. Makes 4 dozen.
Nutritional Facts:
Per Serving: 129 calories; fat 4g; cholesterol 14mg; saturated fat 1g; carbohydrates 20g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 6g; Protein 3g; sodium 77mg.
Recipe courtesy of Better Homes and Gardens.
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