Beignets

Name: Beignets
Yield: 96
Ingredients: 1 package active dry yeast (2¼ teaspoons); ½ cup warm water (115°F to 120°F); ½ cup granulated sugar; ¼ cup shortening; 1 tsp 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

Ideal for serving a crowd, these little pastries are easy to make and a pleasure to eat.

Ideal for serving a crowd, these little pastries are made from a no-knead, no-rise, make-ahead dough. French in origin, beignets (ben-yays) were brought to New Orleans by 18th-century French colonists. In Louisiana, Chicory Café au Lait is the smooth accompaniment of choice.

Makes 96 servings

Ingredients

1 package active dry yeast (2¼ teaspoons)
½ cup warm water (115°F to 120°F)
½ cup granulated sugar
¼ cup shortening
1 tsp 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

Directions

In a small bowl dissolve yeast in warm water. In an extra-large bowl combine sugar, shortening and salt. Pour boiling water over the shortening mixture; stir in evaporated milk. If necessary, cool mixture until 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, heat enough oil to provide 1½ inches of frying depth 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 into a 9×13½-inch rectangle. (Dough should be ⅛ to 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 double thickness of paper towels. Dust with confectioners’ sugar. Serve warm.

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