Ingredients
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast inside a large bowl and let take ten minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture towards the yeast mixture. Inside a separate bowl, measure the bread flour. Add 3 glasses of the flour towards the yeast mixture and stir to mix. Add some shortening and then stir while adding the rest of the flour. Remove dough in the bowl, place onto a gently floured surface and knead until smooth. Spray a sizable bowl with nonstick spray. Put dough in to the bowl and canopy with plastic wrap or perhaps a towel. Let increase in a hot place not less than 2 hrs.
Preheat oil inside a deep-fryer to 350 levels F.
Add some confectioners' sugar to some paper or plastic bag and hang aside.
Roll the dough to about 1/4-inch thickness and reduce 1-inch squares. Deep-fry, flipping constantly, until they be a golden color. After beignets are fried, drain them for any couple of seconds in writing towels, after which toss them in to the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
Recipe thanks to Paula Deen
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