New Orleans Beignets

Kirk traveled to New Orleans last Mardi Gras and had beignets there….he claimed they were amazing.  Ironically, I found this recipe in my cooking light magazine shortly after he returned.  It took me this long to try them.  They were a huge hit!  Obviously not nutritious at all, but a special treat none the less.  A parenting plus for me?….when I told Kayla what we were making and told her they were sort of like donuts, her reply was “What’s a donut?”  That’s how little they get donuts around here.  So, this was definitely a treat for them.

This recipe makes a TON (like 4-5 dozen).  But, it does say you can refrigerate the dough for up to a week in an airtight container.  So, I did that with half the dough and will make the rest next weekend.  So, the kids get another treat next week!  🙂  I’ll revise this if that doesn’t work.

1 envelope active dry yeast (1/4 oz)
1 1/2 cups warm water (105-115 degrees), divided
1/2 cup granulated sugar
1 cup evaporated milk
2 large eggs, lightly beaten
1 tsp salt
1/4 cup shortening
6 1/2 to 7 cups bread flour (I used closer to 7)
vegetable oil
sifted powdered sugar

1.  Make the yeast mixture.  Combine yeast, 1/2 cup warm water, and 1 tsp granulated sugar in bowl of a heavy duty stand mixer; let stand 5 minutes.  Add milk, eggs, salt, and remaining granulated sugar.

2.  Form a dough:  Microwave remaining 1 cup water until hot (they say to 115, I had to get it to about 125); stir in shortening until melted.  Add to yeast mixture.  Beat at low speed, gradually adding 4 cups flour, until smooth.  Gradually add remaining 2 1/2 to 3 cups four, beating until a sticky dough forms.  Transfer to a lightly greased bowl; turn to grease top.  Cover and chill 4 to 24 hours.

3.  Rolll and cut:  Turn dough out onto a floured surface; roll to 1/4 inch thickness.  Cut into squares.

4.  Fry until golden:  Pour oil to depth of 2 to 3 inches into a dutch oven; heat to 360 degrees.  Fry dough, in batches, 2 to 3 minutes on each side or until golden brown.  (Mine did not take this long on each side)  Drain on a wire rack.  Dust immediately with powdered sugar.*

This is something I would consider making when all of my family is together.  I think they would be an added treat to a big family breakfast!

* Kirk said I did not put enough powdered sugar on compared to the restaurant where he had them so he put powdered sugar on each plate for dipping.  Super nutritious.  But, I will say we all used a bit of it.  It was needed.  🙂

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