French Quarter Beignets

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1 packet Fast acting instant yeast
  • 7 cups Flour
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 1/4 cup Shortening

• Oils & Vinegars

  • 1 Canola oil

• Liquids

  • 1 1/2 cups Water

• Other

  • brown paper bag

Found on amyinthekitchen.com

Ingredients

• 1½ cups warm water
• 1 tsp salt
• 2 eggs
• 1 cup evaporated milk
• 7 cups flour
• 1 packet of fast acting instant yeast (2¼ teaspoons)
• ¼ cup shortening
• Canola oil for frying (enough to give you a couple of inches deep in the pot)
• 4-5 cups powdered sugar
• brown paper bag

Directions

• Place the water, salt, eggs and evaporated milk in a stand mixer and mix together using a dough hook
• In a separate bowl stir together the flour and yeast
• Add 3 cups of the flour mixture to the wet ingredients and beat until blended
• Add the shortening and beat until blended well
• Add the remaining flour, a cup at a time, until the dough is coming together and starting to pull away from the sides of the bowl
• Cover the bowl with plastic wrap and let it sit on the counter for 2 hours
• Heat the oil to 350°
• Place about 2 cups of powdered sugar into the paper bag
• Using a rolling pin, roll the dough on a floured surface, into a large rectangular shape
• Using a pizza cutter or knife, cut the dough into 2 x 3 rectangles
• Drop the dough into the oil, 2-3 at a time, and let them fry on each side until they turn light brown, this only takes about a minute. Keep an eye on them or they will over cook
• Take them out of the fryer and place them into the paper bag. Shake the bag to coat the beignets.
• Add more powdered sugar as needed
• Serve them warm!