Tradition New Orleans Style Beignets

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 6 1/2 cup Bread flour
  • 1 Powdered sugar
  • 1 tsp Salt
  • 1/4 cup Shortening
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1 qt Vegetable oil

• Liquids

  • 1 1/2 cup Water

Found on ashleemarie.com

Description

Ingredients

• 2 1/4 tsp active dry yeast
• 1 1/2 C warm water
• 1/2 C white sugar
• 1 tsp salt
• 2 eggs
• 1 C evaporated milk
• 6 1/2 C bread flour
• 1/4 C shortening
• 1 quart vegetable oil for frying
• Powdered sugar

Directions

• In a small bowl or measuring cup combine the warm water, sugar and yeast and stir. Let it proof for 5 minutes.
• In your mixer (using your whisks) combine the eggs, evaporated milk and salt, beat until combined.
• With the mixer on low, add in the yeast mixture to the egg mixture.
• Still mixing on low add in 2 C of the bread flour..
• Add the shortening in and continue to mix
• Switch to your dough hook then add the remaining 3 1/2 cups bread flour.
• If you have a bosch keem mixing the dough on med until smooth (if you dont then you can hand knead).
• Grease a bowl and place the dough inside, cover with a damp towel, set the bowl in a warm area and let it rise for 2 hours, it should double in size.
• Sprinkle your counter with a ton of flour, the dough wil be crazy sticky. Place the dough on top , sprinkle more flour on top and roll out the dough to 1/4? thick. (dont knead in the flour, just use it to keep the dough from sticking to the counter or rolling pin)
• Slice into 2? squares with a pizza cutter.
• Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees.
• Then place a few dough squares at a time in the hot oil and watch the magic happen! Its AWESOME
• Turn them at least once so they don’t burn on one side. Cook about 1 1/2-2 mins on each side
• When you remove them, place them on a cooling rack over a papper towel/newspaper
• Dust with a light layer (or heavy layer) of powdered sugar
• Serve warm!