A recipe for traditional New Orleans Beignets.
New Orleans Beignets
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- 1/4 cup warm water (105˚ to 110˚)
- 1 teaspoon active dry yeast
- 3 tablespoons plus 1 teaspoon sugar, divided
- 2 tablespoons all-vegetable shortening
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/2 cup evaporated milk
- 1 large egg
- 4 to 5 cups all-purpose flour
- Vegetable oil, for frying
- 1 cup confectioners’ sugar
- In a small bowl, combine 1/4 cup warm water, yeast, and 1 teaspoon sugar. Let stand until foamy, about 5 minutes.
- In a large bowl, beat remaining 3 tablespoons sugar, shortening, and salt at medium speed with a mixer until smooth. Add 1/2 cup boiling water and evaporated milk, beating until combined. Add egg, beating until smooth. Stir in yeast mixture.
- Gradually add 3 cups flour, beating until smooth. Beat in enough remaining flour to make a soft dough.
- On a lightly floured surface, turn out dough, and knead 6 to 8 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- On a lightly floured surface, roll out dough to 1/4-inch thickness. Using a sharp knife, cut dough into 12 (3-inch) squares. Do not reroll dough.
- In a large Dutch oven, pour oil to a depth of 3 inches; heat to 350˚ over medium heat. Fry dough in batches for 2 to 3 minutes or until golden brown, turning dough frequently during frying. Drain on paper towels. Sift confectioners’ sugar over hot beignets. Serve warm.
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