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New Orlean's Style Beignets

1 (1/4 ounce) packet active dry yeast
34 cup water, hot
14 cup granulated sugar
12 teaspoon salt
1 egg, beaten
12 cup evaporated milk
3 12 cups all-purpose flour
18 cup shortening
vegetable oil
powdered sugar


Combine yeast, hot water, and granulated sugar in a mixing bowl of a stand mixer fitted with a dough hook. Let this sit until frothy, about 5 minutes. Add the salt, egg, and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together. Add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time. Turn the dough onto a floured bench to finish by hand. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise overnight in the refrigerator. After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. These will be the beignets. Place beignets on a floured baking sheet to let rise about 40 minutes in a warm place. When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan. Carefully place 2-3 beignets into the hot oil at a time. When they are golden brown, flip them over until golden brown on the other side. Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

Source: www.food.com