Beignets

2-1/4 tsp. active dry yeast
1-1/2 cups warm water (110°F)
1/2 cup sugar
1 tsp. salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
4 cups vegetable oil, for frying

Directions:

In large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, milk, and blend well. Mix in 4 cups flour and beat until smooth. Add the shortening, then the 3 remaining cups of flour. Cover and chill up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2-1/2 inch squares. Fry in 360°F hot oil. If beignets do not raise to the top the oil is not hot enough. Drain on paper towels. Shake confectioners sugar over hot beignets. Serve warm.

User Reviews:

I'm from Venezuela and married to an american citizen who loves beignet so I found this recipe and cooked the beignets. My 4-year son loved them. He took some to school for his snack; he gave some to his teacher and she loved them. She asked me for the recipe. Should I give her?
I have a question for you: For how long can you keep the dough in the refrigerator if you don't use the whole dough?

Submitted by Andreina narvaez on December 03, 2003

Add your review of this recipe.