Beignets

A traditional New Orleans-style recipe.  The French colonists of the 18th Century brought the recipe and custom of making beignets to New Orleans.  Some historians believe that the Ursuline Nuns of France, who came to Louisiana in 1727, brought this simple pastry to New Orleans.

Preparation Time: 30 Min       Cook Time:  30 Min

Servings:  10                            Ready In:  3Hrs

INGREDIENTS  (Nutrition)

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees f/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs 1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar

DIRECTIONS

1.  In a large bowl, dissolve yeast in warm water.  Add sugar, salt, eggs, evaporated milk, and blend well.  Mix in 4 cups of the flour and beat until smooth.  Add the shortening, and then the remaining 3 cups of flour.  Cover and chill for up to 24 hours.

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.

3.  Shake confectioners' sugar on hot beignets.  Serve warm.

FOOTNOTES

Editor's Note:  We have not determined the nutritional value of oil for frying based on a retention value of 10% after cooking.  The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Retrieved 05/02/2009 from http://allrecipes.com/Recipe/Beignets/Detail.aspx