Every now
and then I will indulge in making breakfast, and when I say indulge- I mean it.
Beignets are such a heavenly treat.
Fried, sweet dough. Powdered sugar.
A lot
of powdered sugar.
It’s hard to beat. I’ve tried many recipes, and if I’d never
admitted it here on this site before, I’ve admitted it verbally many a time:
I’m a horrible baker. So when this recipe turned out to fulfill all of my
beignet dreams, I knew it was gold.
Beignets
makes
about 2 dozen squares
1
envelope active dry yeast
3/4 cup
water (110 degrees F)
1/4 cup
granulated sugar
1/2 tsp
salt
1
beaten egg
1/2 cup
evaporated milk
3 1/2 –
3 3/4 cups flour
1/8 cup
shortening
Vegetable
oil for
frying
powdered
sugar for topping
Combine
the yeast, water, and sugar in the work bowl of a stand mixer fitted with a
dough hook (You could also make this in a food processor, or the old fashioned
way, by hand). Let this sit until frothy, about 5 minutes.
Add the
salt, egg, and evaporated milk. Mix on low speed, then add half of the flour
until it starts to come together, then add the shortening. When the shortening
is incorporated start adding the remaining flour, a little at a time until most
of it is incorporated.
Turn
the dough onto a floured surface to finish by hand. Knead the dough, adding
just enough flour as necessary to make a non-sticky, smooth dough. Place the
dough into a large oiled bowl, loosely cover and let rise in the refrigerator
overnight.
In the morning
punch down the dough, and turn it onto a floured surface. Roll out into a
rectangle that is about 1/2″ thick. With a pizza cutter or a very sharp
knife, working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut
into diamond shapes by making diagonal cuts in the opposite direction. Place
the beignets on a floured baking sheet to let rise about 40 minutes in a warm
place.
When the
beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to
350-360 degrees. Place 2-3 beignets into the hot oil at a time, being careful
not to smash or deflate them. When they are golden brown, flip them over until
golden brown on the other side (They go pretty quickly so start checking them
right after they go into the oil). Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar.
