Beignets
New Orleans Beignets are the official state doughnut of Louisiana.
Step 1: Make the Yeast Mixture
In bowl of a heavy-duty stand mixer combine:
1 T. active dry yeast,
1⁄4 cup warm water (105º to 115º),
and 1/2 t. granulated sugar
Let mixture stand for 5 minutes.
To this add:
1/2 cup evaporated milk,
1 large egg (slightly beaten),
1/2 t. of salt,
and 1/4 cup granulated sugar.
Step 2: Form the Beignet Dough
Microwave 1/2 cup water until hot (about 115°); stir in 2 T. of shortening until melted.
Add to yeast mixture.
Beat at low speed, gradually adding 2 cups flour, until smooth.
Gradually add 1 1/4 to 1 1/2 cups more flour, beating until a sticky dough forms.
Transfer to a lightly greased bowl; turn to grease top.
Cover and chill 4 to 24 hours.
Step 3: Roll and Cut the Dough
Turn dough out onto a floured surface; roll to 1⁄4-inch thickness.
Cut into 2 1⁄2-inch squares.
Step 4: Fry Until Golden Brown
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.
Test Kitchen Secret: Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. To make ahead, store the dough in an airtight container in the refrigerator up to one week.
Step 1: Make the Yeast Mixture
In bowl of a heavy-duty stand mixer combine:
1 T. active dry yeast,
1⁄4 cup warm water (105º to 115º),
and 1/2 t. granulated sugar
Let mixture stand for 5 minutes.
To this add:
1/2 cup evaporated milk,
1 large egg (slightly beaten),
1/2 t. of salt,
and 1/4 cup granulated sugar.
Step 2: Form the Beignet Dough
Microwave 1/2 cup water until hot (about 115°); stir in 2 T. of shortening until melted.
Add to yeast mixture.
Beat at low speed, gradually adding 2 cups flour, until smooth.
Gradually add 1 1/4 to 1 1/2 cups more flour, beating until a sticky dough forms.
Transfer to a lightly greased bowl; turn to grease top.
Cover and chill 4 to 24 hours.
Step 3: Roll and Cut the Dough
Turn dough out onto a floured surface; roll to 1⁄4-inch thickness.
Cut into 2 1⁄2-inch squares.
Step 4: Fry Until Golden Brown
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.
Test Kitchen Secret: Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. To make ahead, store the dough in an airtight container in the refrigerator up to one week.