Beignet Recipe
1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Cottonseed Oil or*Sunflower oil is lighter
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while
frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter,
evaporated milk, flour, and yeast in the bowl. Beat until smooth. If
using a bread machine, select dough setting and press Start. When dough
cycle has finished, remove dough from pan and turn out onto a lightly
oiled surface. form dough into an oval, place in a lightly greased bowl,
cover with plastic wrap, and refrigerate until well chilled (3 to 4
hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly
floured board to 1/2-inch thickness. Cut into approximately 3-inch
squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry
the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed
and golden brown on both sides, turning them in the oil with tongs once
or twice to get them evenly brown; beignets will rise to the surface of
the oil as soon as they begin to puff. NOTE: If the beignets don*t rise
to the top immediately when dropped into the oil, the oil is not hot
enough. Remove from oil and drain on paper towels, then sprinkle heavily
with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it
actually improves with age; just punch down when it rises. Dough can
also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
I have heard that Pillsbury biscuits or other ready-to-make biscuits can
be used instead of you mixing your own dough, just take and deep fry
straight from the cardboard tube.
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