New Orleans Beignets

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New Orleans Beignets

Post  justmecookin on Wed Mar 09, 2011 10:47 am

New Orleans Beignets

1 (1/4-oz.) envelope active dry yeast
1 1/2 cups warm water (105 to 115), divided
1/2 cup granulated sugar
1 cup evaporated milk
2 large eggs, lightly beaten
1 teaspoon salt
1/4 cup shortening
6 1/2 to 7 cups bread flour
Vegetable oil
Sifted powdered sugar

Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.

Form a dough: Microwave remaining 1 cup water until hot (about 115); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.

Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar. Makes about 6 dozen

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