Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Masquerade and Cocktails
Beignets
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- Level: Intermediate
- Total: 3 hr 40 min (includes rising time)
- Active: 40 min
- Yield: 24 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 736
- Total Fat
- 74 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 58 mg
- Level: Intermediate
- Total: 3 hr 40 min (includes rising time)
- Active: 40 min
- Yield: 24 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 736
- Total Fat
- 74 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 58 mg
Ingredients
Directions
Special equipment:
a large electric fryer- In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours.
- In a large electric fryer, preheat the oil to 360 degrees F.
- Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares.
- In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar.
