What are French Market Beignets? According to BHG, “Fried dough squares are sprinkled with powdered sugar to make these sweet rolls. Serve them while still warm for brunch, a snack, or dessert.”
Makes 4 dozen Total Time: 5 hours 15 minutes. (For those that want to make something special for Mardi Gras and have the time)
5 1/2-6 cups flour
2 active dry yeast
1 cup evaporated milk
1/2 cup water
1/2 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
Vegetable oil for deep frying
Powdered sugar for dusting
In a large bowl, stir together 3 cups of flour and the yeast. In a small saucepan heat and stir the evaporated milk, water, granulated sugar, shortening and salt until just warm and the shortening is almost melted. Add the milk mixture to the flour and yeast. Beat in the eggs with an electric mixer on low for 30 seconds, scraping the sides of the bowl. Then beat on high for 3 minutes. Using a wooden spoon stir in the remaining flour to make a soft dough. Place the dough in a greased bowl, turning once to grease the surface. Cover and refrigerate for 4 to 24 hours.
Turn the dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll into an 18x12-inch rectangle, cut into 36 3x2-inch rectangles. Cover, let rest another 20 minutes.
Heat 3” of oil in a deep saucepan to 375F. Fry a few dough rectangles at a time for about a minute or until they are golden brown on both sides, turning once. Drain on a paper towel, then keep warm in a 300F oven while cooking the remaining rectangles. Generously sift powdered sugar over beignets. Serve warm. Yum Yum!
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