Classic New Orleans Beignets

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1 envelope Active dry yeast
  • 7 cups Bread flour
  • 1 Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1 1/4 tsp Salt
  • 1/4 cup Shortening

• Oils & Vinegars

  • 1 Vegetable oil

• Liquids

  • 1 1/2 cups Water

Found on miriinthevillage.com

Ingredients

• • 1½ cups lukewarm water
• • ½ cup granulated sugar
• • 1 envelope active dry yeast
• • 2 eggs, slightly
• • 1¼ teaspoons salt
• • 1 cup evaporated milk
• • 7 cups bread flour
• • ¼ cup shortening
• • Vegetable oil
• • Confectioners sugar (for dusting)

Directions

• In the bowl of a stand mixer, using the paddle attachment, mix water, sugar, and yeast in a large bowl and let sit 5 minutes.
• In a medium bowl, whisk the eggs, salt, and evaporated milk together.
• Add egg mixture to yeast mixture and mix with the stand mixer.
• Stir in 3 cups of bread flour.
• Add shortening and the 4th cup of flour.
• Switch to the hook attachment, and knead in remaining flour.
• Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
• Let rise at least 2 hours or place in refrigerator overnight.
• Heat your deep fryer to 350 degrees. If you do not have a deep fryer, pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
• On a lightly floured surface, roll dough to ¼-inch thickness and cut 2-inch squares (or diamonds) with a pizza cutter.
• Working about 4 at a time, place in oil and fry, about a minute on each side, until they are golden brown.
• Test one to make sure it is cooked through. Drain on paper towels or a cooling rack and coat with powdered sugar.