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:                                   

  1. In a large mixing bowl, combine warm water, sugar and yeast. Allow yeast to activate for 10 minutes.
  2. Using a mixer, whisk eggs, salt and evaporated milk into the yeast mixture, until well blended.
  3. Slowly mix in 4 cups flour until smooth, then add shortening and remaining flour. Mix until incorporated then cover and chill for 4 hours.
  4. After dough has chilled, heat vegetable oil in a large saucepan to 360°.
  5. Roll refrigerated dough to ¼-inch thickness and cut into 2-inch squares.
  6. 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.
  7. Sprinkle beignets generously with powdered sugar and serve warm.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen