FraidKnot
Washing Up
Once upon a time I was engaged to a man from Louisiana. He raved and raved about Beignets until I finally insisted he make some for me. Okay, they're good! Here's the recipe:
1 pkg. active dry yeast
1-1/2 c. warm (105 degree) water
1/2 c. sugar
2 large eggs
1 tsp. salt
1 c. evaporated milk
7 cups sifted all purpose flour
1/4 c. lard or vegetable shortening
oil for frying
sifted powdered sugar for topping
In a large bowl sprinkle yeast over hot water and stir to dissolve. Add regular sugar, salt, eggs and evaporated milk. Blend well using a rotary beater. Add 4 cups of the flour, beat until smooth. Add shortening or lard and beat in remaining flour. Cover dough and chill for several hours. Cut dough into small triangles and deep fry at 360F in hot fat. Beignets will puff and float to the top immediately; if not, the oil is not hot enough. Drain on paper towels and sprinkle with sifted powdered sugar.
Fraidy
1 pkg. active dry yeast
1-1/2 c. warm (105 degree) water
1/2 c. sugar
2 large eggs
1 tsp. salt
1 c. evaporated milk
7 cups sifted all purpose flour
1/4 c. lard or vegetable shortening
oil for frying
sifted powdered sugar for topping
In a large bowl sprinkle yeast over hot water and stir to dissolve. Add regular sugar, salt, eggs and evaporated milk. Blend well using a rotary beater. Add 4 cups of the flour, beat until smooth. Add shortening or lard and beat in remaining flour. Cover dough and chill for several hours. Cut dough into small triangles and deep fry at 360F in hot fat. Beignets will puff and float to the top immediately; if not, the oil is not hot enough. Drain on paper towels and sprinkle with sifted powdered sugar.
Fraidy