“Beignet” is French for “fritter” and warm beignets are a luscious taste of a special part of the South. They offer a sweet invitation to Southern Louisiana, and no trip to New Orleans is complete without a beignet. Try them with honey or syrup as a Saturday morning breakfast treat.
1 (¼-ounce) envelope active dry yeast
3 tablespoons warm water
¾ cup milk
¼ cup granulated sugar
¼ cup shortening
1 teaspoon salt
1 large egg, lightly beaten
2 plus 1 cups all-purpose flour
10 to 12 cups vegetable oil
Confectioners’ sugar
In a large bowl dissolve the yeast in the warm water. Allow this mixture to stand for 5 minutes. In a small saucepan over medium heat warm the milk, but do not allow it to boil. Stir in the sugar, shortening, and salt. Remove from the heat and cool to lukewarm. Add the milk mixture, egg, and 2 cups flour to the yeast mixture. Stir well. Gradually stir in enough of the remaining 1 cup flour to make a soft dough.
Turn the dough onto a floured surface. Roll the dough into a 12 × 10-inch rectangle. Cut the dough into 2-inch squares. Place on a floured surface; cover and allow to rise in a warm place free from drafts for 30 minutes or until the dough has doubled in bulk.
Pour the oil into a Dutch oven or fryer to a depth of 2 to 3 inches. Heat the oil to 375°. Fry the beignets in batches about 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with the confectioners’ sugar while they are still hot.
Hint: Beignets can be cut into fun shapes with a cookie cutter. Children love to help do this. The easiest method to coat the beignets with confectioners’ sugar is to put the sugar in a zip-lock bag, put the hot drained beignets in the bag, and shake.
YIELD: 2¼ DOZEN