Beignets Popular Recipes

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Thursday, October 3, 2013

Beignets

"A traditional New Orleans-style recipe for his or her well-known beignets! Grab a restaurant au lait and you are set!"

Ingredients :

2 1/four teaspoons energetic dry yeast
1 half cups warm water (one hundred ten stages F/forty five levels C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-cause flour
1/4 cup shortening
1 quart vegetable oil for frying
1/four cup confectioners' sugar

Instructions :

Prep : 30M	Cook : 10M	Ready in : 3H

In a big bowl, dissolve yeast in heat water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in four cups of the flour and beat until easy. Add the shortening, and then the closing 3 cups of flour. Cover and chill for as much as 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 half of inch squares. Fry in 360 diploma F (one hundred eighty stages C) hot oil. If beignets do not pop up, oil isn't warm enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve heat.

Notes :

We have decided the dietary fee of oil for frying based totally on a retention fee of 10% after cooking. The exact amount may additionally range relying on cook dinner time and temperature, aspect density, and the specific type of oil used.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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