Beignets

Soft, pillowy and light and generously covered in powdered sugar. The level of sweetness is just right, there is a nice toasty hint from the golden brown exterior, and a buttery note.

Beignets are made from deep-fried choux pastry. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top, however, the origin of the term beignet is specifically French. 

Ingredients

(Servings- 5)

• 1 teaspoon active dry yeast

• 3/4 cup warm water (110 degrees F/45 degrees C)

• 1/4 cup white sugar

• 1/2 teaspoon salt

• 1 eggs

• 1/3 cup and 2 tablespoons and 1 teaspoon evaporated milk

• 3-1/2 cups all-purpose flour

• 2 tablespoons shortening

• 2 cups vegetable oil for frying

• 2 tablespoons confectioners' sugar

Directions

• Step 1- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 2 cups of the flour and beat until smooth. Add the shortening, and then the remaining 1 1/2 cups of flour. Cover and chill for up to 24 hours.

• Step 2- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

• Step 3- Shake confectioners' sugar on hot beignets. Serve warm.

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