Beignets, pronounced ben-YAY, refers to a French doughnut being a pastry made from deep-fried dough and sprinkled with confectioners sugar. This recipe for Beignets has a fantastic texture and the flavor is not overly sweet. I just toss the beignets in a paperbag that has about 1/2 cup of confectioners sugar and shake. Thats it and they are soooo good warm with a cup of fresh brewed coffee or tea. It may not make to much sense to put a yeast dough into the refrigerator but don't worry. The yeast is more for the flavor then it is for the rising abilities. I made my dough up the night before and then fried them in the morning to go with breakfast. This recipe ends up making quite a few Beignets, but sharing is always good, right? =D Also, if you like, freezing the dough before frying works great! I learned this the hard way.
2 1/4 t. active dry yeast
1 1/2 c. warm water (110 degrees F.)
1/2 c. white sugar
1 t. salt
2 eggs
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening
1 t. vanilla
1 quart vegetable oil for frying
1/2 c. confectioners sugar

(Dough Before Going into the Refrigerator)

In a large bowl, such as a mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
**I make the dough the night before and just cook them up in the morning to go with coffee.**

Roll out dough 1/8-inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F. hot oil. If beignets do not pop up, oil is not hot enough. I fry for about 45 seconds to 1 minute per side. I use a chop stick to flip them over in the oil.
Drain on paper towels.
Use a paper bag and put confectioners sugar inside. Shake the hot beignets and serve warm. . .very tastey!

(Before Adding Confectioners Sugar)


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