NutritionSortLoading...
Loading...

½ c granulated sugar

1½ packet of active dry yeast

3 eggs, slightly beaten

1 tsp real vanilla extract

1½ tsp of salt

1 c of evaporated milk (NOT sweetened condensed milk)

4 c of bread flour

3 c of all-purpose flour

¼ c of shortening

2-3 c of powdered sugar

Oil for deep-frying (preferably vegetable oil)

Select allAdd

1. Mix 1½ c warm (lukewarm) water, sugar, salt and yeast together in bowl and let it rest for about 10-15 minutes (till it begins to foam or bubble a little).

2. In another bowl whisk together eggs, vanilla and milk.

3. Once the yeast mixture is ready, add milk and egg mixture and mix well with whisk.

4. At this point I take the flour and begin to add it 1 cup at a time while stirring/mixing. ( I use a kitchenaid stand mixer with paddle or bread-hook attachment.) Dough should turn into a sticky ball. Do not over mix; once it starts to form a ball, turn off mixer (or stop hand mixing) and put dough onto a floured surface.

5. Knead dough (adding a little bit of flour to keep it from sticking to you or the surface) just long enough for it to be smooth and not sticking, about 5-10 “kneads”.

6. Lightly grease a large bowl and place smoothed out dough ball in it and allow to rise for at the very least 1 hour. (I cover mine with a small kitchen towel and place in a warm corner in the kitchen.)

7. Once dough is done rising, heat 3" oil to about 365°-385°.

8. Roll out dough until it’s about ½" thick and cut into 2"-3" squares, rectangles or circles ( I have found rectangles to work best). I have used a snowflake cookie cutter around the holidays that worked very well and they were quite beautiful.

9. Once oil is at target heat, place beignets in carefully 2-3 at a time. (No more than that because they will cool oil too fast, create a steam environment and not cook right.)

10. Do not walk away. Stay with them, turning them over within 30 seconds - 1 minute (once they are a brown color, not light or golden brown, more like a caramel brownish color) and browning both sides.

11. Once done, take out of oil carefully and drop into a brown paper bag full of powdered sugar. Close bag and shake until coated in sugar.

12. Serve immediately. (They are best when warm/hot.)

Note: You can place uncoated beignets on a plate and then top with a mountain of sugar instead of the shaking if you prefer it that way, it does make for a prettier presentation…

Tags: baking, beignet, creole, dessert, family, frying, monique, my-seven-ring-circus, vegetarian, yeast