Beignets
- Level: Intermediate
- Yield: 24 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 736
- Total Fat
- 74
- Saturated Fat
- 13
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 58
- Total: 3 hr 40 min (includes rising time)
- Active: 40 min
Ingredients
1 teaspoon active dry yeast
3/4 cup warm water (105 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour, sifted, plus more for dusting
1/8 cup vegetable shortening, such as Crisco
8 cups peanut oil
Confectioners' sugar, for sprinkling
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.