Beignets (French Doughnuts)

 

Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the Beignets French Donuts 2New Orleans hot spot, the Café du Monde.  Pour a coffee or a hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast.

Submitted by Katiewits

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Ingredients:

½ cup water                                                                 1 cup evaporated milk

1 tablespoon of yeast                                                2 eggs beaten

¼ cup of shortening                                                   7 ½ cups all-purpose flour

½ cup sugar                                                                 1 quart vegetable oil for frying

1 teaspoon salt                                                          1 cup confectioner’s sugar for dusting

1 cup boiling water

 Directions:Beignets French Donuts

  1. Pour ½ cup room temperature water into a small bowl.  Sprinkle the yeast over the water and let stand for about 5 minutes.
  2. Combine the shortening, sugar, salt in a large bowl.  Pour the boiling water over the shortening mixture and then stir in the evaporated milk.  Wait for the mixture to cool down until it is lukewarm.  Then add the yeast and water mixture and beaten eggs.
  3. Slowly mix the flour until the dough forms a ball.  Cover the dough with plastic wrap and refrigerate for 30 minutes to an hour.
  4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8 th inch thick.  Cut the rolled dough into strips 2 to 3 inches wide.  Then cut again in the opposite direction and at an angle, making diamond shapes.
  5. In a deep and wide heavy bottomed skillet over medium – high heat to 350⁰ F.  ( 180⁰ C)
  6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes.  Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners′ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
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