Beignets

Fluffy fried dough squares coated in powdered sugar for a sweet, classic New Orleans-style treat best enjoyed warm.

Total Time:

Yield:

8 dozen

1 package active dry yeast (2¼ teaspoons)

½ cup warm water (115°F to 120°F)

½ cup granulated sugar

¼ cup shortening

1 teaspoon salt

1 cup boiling water

1 cup evaporated milk

2 eggs

7 cups all-purpose flour

Oil for deep-fat frying

1 to 2 cups confectioners’ sugar for dusting

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In a small bowl dissolve yeast in warm water.
In a extra-large bowl combine sugar, shortening and salt. Pour boiling water over the shortening mixture; stir in evaporated milk. If necessary, cool mixture to lukewarm. Beat in the yeast mixture and eggs. Gradually mix in flour until dough forms a ball.
Cover dough with plastic wrap and refrigerate for 4 to 24 hours. (Dough will rise slightly.)
In a large heavy skillet or deep-fat fryer, pour enough oil to provide 1½ inches of frying depth; heat to 360°F. Divide dough into 4 portions. Keeping unrolled portions covered and refrigerated. Turn out one portion of dough at a time onto a floured surface and sprinkle lightly with flour. Roll out dough to a 9×13½-inch rectangle. (Dough should be ¼ inch thick.) Cut into 2¼-inch squares.
Fry 4 or 5 squares at a time for 1 to 1½ minutes per side or until puffed and golden. Drain and cool 1 minute on a double thickness of paper towels. Dust with confectioners’ sugar. Serve warm.

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