New Orlean's Beignets from the French Quarter
A Night Spot/Restaurant in the small town of Lacon, Illinois serves these at the start of the meal along with sliced Italian bread. Most diners wait in anticipation until after they have supped, to enjoy these with their wine or coffee. Or to take home.
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- 1 pkg
- active dry yeast
- 1 1/2 c
- warm water
- 1/2 c
- 1 tsp
- eggs beaten
- 1 c
- evaporate milk undiluted
- 7 c
- flour all purpose
- 1/4 c
- shotening or crisco
- oil for deep frying
- confectioner's powdered sugar
1In large mixing bowl, sprinkle yeast over warm water, stir to dissolve. Add sugar, salt and two beaten eggs. Blend with hand mixer or blender.
2Add four cups flour to bowl with above ingredients and beat or whip smooth. Add shortening and beat in remaining 3 cups of flour. Cover with foil or plastic and refrigerate overnight.
3Next morning form dough into balls slightly larger than a golf ball.
4Deep fry these a few at a time. Drain on paper towel and sprinkle and/or roll immediately with Powdered Sugar. These are not overly sweet but like a sweet bread.
5The eggs produce a spongy dough and the texture should be between cake doughnut and a French Cruller doughnut. They should be slightly bouncy to the feel. You're Gonna Thank Me. Beau Jour!