Ingredients
Scale
- 1 1/2 cups of lukewarm water
- 1/2 cup of granulated sugar
- 1 envelope of active dry yeast
- 2 eggs
- 1 1/4 teaspoons of salt
- 1 cup of evaporated milk
- 7 cups of flour
- 1/4 cup of vegetable shortening
- Oil, for deep-frying
- 3 cups confectioners’ sugar
Instructions
- Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
- In another bowl, beat the eggs, salt and evaporated milk together. Add egg mixture to the yeast mixture and combine.
- Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour.
- Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. You can also refrigerate the dough for up to a week. Just let it rise again once you take it out of the fridge.
- Preheat oil in a deep-fryer to 350 degrees F.
- Add the confectioners’ sugar to a paper or plastic bag and set aside.
- Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. A pizza cutter works quite well.
- Deep-fry, flipping constantly, until they become a golden color.
- After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.