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 Beignets (Creole Donuts) | Status Approved | | Name |  Beignets (Creole Donuts) | | Category | Breakfast, Cakes & Pastries | | Serves/Yields | Lots! | | Source | Kate | | Difficulty | Moderate | | Prep. Time | 30 minutes | | Cook Time | 3-4 minutes | | Introduction | | Beignets (say ben-yeah)
These are little puffs of heaven...the classic Creole french donut. They make a wonderful breakfast with lots of hot cafe au lait. I serve warm honey and molasses for dipping the beignets in. | | Ingredients | |
1 package active dry yeast ( not rapid rise)
1-1/2 cups warm water (100-115 degrees F)
1/2 cup granulated_sugar
1 teaspoon salt
2 large eggs
1 cup evaporated_milk
7 cups all_purpose_flour
1/4 cup vegetable_shortening
Oil for deep frying
Confectioner_sugar for dusting
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| | Directions | | Step: 1 | Put the warm water into a large bowl, then sprinkle in the yeast and 2 teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the remaining sugar, salt, eggs, and evaporated milk.
| | Step: 2 | Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. | | Step: 3 | Place the dough in a greased bowl, cover and refigerate overnight.
Roll the dough out on a floured board to a thickness of 1/4 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
Heat the oil in a deep fryer or heavy pot ( I use my cast iron dutch ovem) to 360 degrees F.
Fry the beignets 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
Turn them over during frying with tongs once or twice to get them evenly brown,The dough will rise to the surface of the oil as soon as they begin to puff up. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
Sift lots of powdered sugar over the hot beignets |
Time submitted: Thursday, December 09. 2004 at 07:54:33 Contributed By: Kate
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