Traditional Beignets

A few weeks ago we had a birthday party for my Dad, and we decided to do a potluck “appie hour” (appie as in appetizer). Dad and I de died to go with some traditional New Orleans food for our contribution. We made gumbo (based on my gumbo-laya recipe but with more broth), appetizer sized servings, and for dessert I wanted to make beignets. I have never been to New Oreleans and have never had beignets before, so it was quite the experiment. And they went over very well. Everyone loved them; even the gluten-free crowd couldn’t resist a small bite. So here is the recipe as we made it; hope you enjoy!

TRADITIONAL BEIGNETS
Prep: 2 hour 30 min
Yields: so many beignets! (Enough for a party of 15 food-loving family members.)

1 tsp heaping active dry yeast
3/4 cup warm water
1/4 cup white sugar
1/2 tsp salt
1 egg
1/2 cup evaporated milk
3 1/4 cups white flour
2 tbsp shortening
Oil for frying
Icing sugar or confectioner’s sugar to coat

Combine yeast, water and sugar; let sit. 10-15 minutes until frothy.

In a stand mixer, combine egg, milk, and salt. Add yeast mixture. With mixer on low, add flour and shortening.

Knead on floured surface until smooth; wrap in plastic wrap, cover, and set aside in warm draft-free place to rise for 2 hours.

Roll out to 1/4″ thickness on floured surface. Cut into 2″ squares. Heat oil in deep fryer or large pot or Dutch oven to 350F (if using pot, heat over medium until oil starts to dance or shimmer; drop small piece of dough to test if ready). Fry beignets for just a minute or two on each side until golden brown in batches. Do not overcrowd. Remove with slotted spoon to cooling racks (put paper towel underneath to catch oil drops). Allow to cool for about 1 minute then dust liberally with icing sugar. Move to serving plate and dust with more icing sugar before serving. Best served fresh.

  

Original found here

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