French Quarter Beignets
Fresh, deep-fried yeast beignets offer a taste reminiscent of those found in New Orleans' French Market.
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Instructions
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Heat frying oil to 360 F.
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Dissolve yeast in warm water, then let stand for 5 minutes.
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Add sugar, salt, beaten eggs, and evaporated milk; blend thoroughly.
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Incorporate 4 cups of flour and shortening, beat until smooth, then gradually blend in remaining flour.
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Cover and refrigerate the dough for at least 4 hours or overnight.
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Roll dough on a floured surface to 1/8-inch to 1/4-inch thick and cut into 2 1/2 to 3-inch squares.
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Deep fry beignets for 2 to 3 minutes until lightly browned on both sides.
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Drain on paper towels and sprinkle generously with confectioners' sugar.