If you like hot donuts…you will love this powdered confection “donut” from New Orleans.
Easy to make and so good….
A Beignet is a delicacy in New Orleans....a delicious hot donut type dessert!
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- 1/2 cup water, room temperature
- 1 tablespoon yeast
- 1/4 cup shortening
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup boiling water
- 1 cup evaporated milk
- 2 eggs, beaten
- 7 1/2 cups flour
- 1 quart vegetable oil for frying
- 1 cup confectioners' sugar for dusting
- Pour 1/2 cup room temperature water into a small bowl.
- Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
- Combine the shortening, sugar, and 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.
- Slowly mix in the flour until the dough forms a ball.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Working with a small portion at a time, roll out the dough 1/8-inch thick.
- Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making triangle shapes.
- Heat oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degrees
- 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.
- If beignets do not pop up, oil is not hot enough.
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