French Quarter Beignets
Prep Time: 30 minutes (plus 4 hours to chill) | Cook Time: 4 minutes | Total Time: 34 minutes (plus 4 hours to chill) | Yields: 12 beignets
Ingredients:
- 1½ cups warm water
- ½ cup Baker’s Corner Granulated Sugar
- 2¼ teaspoons Baker’s Corner Active Dry Yeast*
- 2 Goldhen Large Eggs
- 1 teaspoon Stonemill Iodized Salt
- 1 cup Baker’s Corner Evaporated Milk
- 7 cups Baker’s Corner All Purpose Flour, divided
- ¼ cup Carlini Pure Vegetable Shortening
- 7 cups Carlini Vegetable Oil
- 1 cup Baker’s Corner Powdered Sugar
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a large mixing bowl, combine warm water, sugar and yeast. Allow yeast to activate for 10 minutes.
- Using a mixer, whisk eggs, salt and evaporated milk into the yeast mixture, until well blended.
- Slowly mix in 4 cups flour until smooth, then add shortening and remaining flour. Mix until incorporated then cover and chill for 4 hours.
- After dough has chilled, heat vegetable oil in a large saucepan to 360°.
- Roll refrigerated dough to ¼-inch thickness and cut into 2-inch squares.
- Fry each square in oil for 3-4 minutes or until golden brown, turning constantly. Remove from oil and allow to cool on paper towels for 1 minute.
- Sprinkle beignets generously with powdered sugar and serve warm.
Recipe Courtesy of Chef Kevin, ALDI Test Kitchen