3440 Cal (16x 215)

2 tsp. yeast
3/4 cup warm water (110F)
1/4 cup sugar
1/2 tsp. salt
1 egg, beaten
1/2 cup evaporated milk
3 1/2 cup flour
2 Tbsp. shortening
2 cups vegetable oil for frying

  • Combine yeast, water, and sugar in mixing bowl with dough hook. Let sit until yeast bubbles.
  • Add salt, egg and evaporated milk.
  • Mix on slow speed and add half the flour, mixing until incorporated.
  • Add shortening and mix until incorporated.
  • Slowly add remaining flour, until incorporated.
  • Turn out onto floured board and knead, adding just enough flour to keep the dough from being sticky.
  • Place in oiled bowl and cover. Let rise until doubled (or overnight in the refrigerator).
  • Punch dough down, turn out onto floured board, roll into 1/2” thick rectangle.
  • Cut into 2” diamonds and let rise 40 minutes in a 200F oven.
  • Heat oil in deep frying pan. Fry beignets 2-3 at a time, turning when browned.
  • Remove to paper towel-lined plate to drain, and keep warm in oven.
  • Serve hot topped with powdered sugar.

Source: http://neworleanscuisine.blogspot.com/2005/05/new-orleans-cuisine-beignet-recipe.html