beni
Tasty Apprentice
I absolutely adore beignets! These warm, powdered sugar-covered pastries are a New Orleans classic. I perfected a simple and delicious recipe that pairs perfectly with a café au lait. You've got to try it! Let me share the recipe with you.
Ingredients
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 cup evaporated milk
- ½ cup white sugar
- 2 eggs
- 1 teaspoon salt
- 7 cups all-purpose flour, divided
- ¼ cup shortening
- 1 quart vegetable oil for frying
- ¼ cup confectioners' sugar
- Dissolve the yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
- Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
- Heat oil in a deep pot to 360 degrees F (180 degrees C).
- Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
- Shake confectioners' sugar over hot beignets and serve immediately.
Reminds me of strolling through the streets of New Orleans, indulging in these delightful treats. Can't wait to whip up a batch and bring a taste of the French Quarter right to my kitchen.
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These fluffy, fried pastries are simply irresistible. Time to indulge and savor every delicious bite! 
