- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 1 1/4 teaspoons salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- oil, for deep frying (for authentic New Orleans beignets, use cottonseed oil)
- 3 cups confectioners' sugar
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a seperate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to sir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. (Or let your Bosch do all the stirring and kneading, suckas.) Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. (I left it in the Bosch with the lid on.) Let rise in a warm place for at least 2 hours.
Preheat oil in deep fryer to 350 degrees or heavy pot on medium-high heat.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4 inc thickness and cut into 1-inch squares.
Makes about 3 dozen, says the recipe. I halfed it both times I made these and we had at least two dozen.