|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 3g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Imagine yourself in the French Quarter sipping chicory-laced coffee with these fabulous beignets. The little pillows of dough are deep-fried to fluffy perfection. In New Orleans, the beignets are traditionally served as a breakfast bread with a cup of Louisiana's famous coffee.
Plan to prepare the dough the night before. Cover the bowl and refrigerate it until you're ready to cut them out and fry them.
1 envelope active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (approx. 105 F)
1/2 cup sugar
1 teaspoon kosher salt
2 large eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
Vegetable oil, for frying
1/4 cup confectioners' sugar
Gather the ingredients.
In a large bowl, sprinkle yeast over warm water; stir to dissolve and let mixture stand 5 minutes.
Add sugar, salt, beaten eggs, and evaporated milk.
With a whisk or electric mixer, blend mixture thoroughly. Add 4 cups of flour and the shortening; beat until smooth.
Gradually blend in remaining flour.
Cover bowl with plastic wrap and refrigerate dough for at least 4 hours or overnight.
Heat oil in a large, deep saucepan or electric deep fryer to 360 F.
Roll dough out on a floured surface to 1/8-inch to 1/4-inch in thickness. Cut into 2 1/2 to 3-inch squares.
Deep fry beignets for 2 to 3 minutes, or until they are lightly browned on both sides.
Drain on paper towels and sprinkle generously with confectioners' sugar.
To freeze, cut the dough out and arrange the uncooked beignets on a parchment paper-lined baking sheet. Put the baking sheet in the freezer. When the beignets are frozen solid, transfer them to a freezer bag. Thaw them and fry as directed.