Beignets
Square, pillowy yeasted dough, deep-fried and buried in powdered sugar — brought to Louisiana by French colonists and shaped by Creole cooking, plain and square rather than filled like French versions.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water
- 1/2 cup sugar
- 1 egg
- 1 cup evaporated milk
- 1 tsp salt
- 7 cups all-purpose flour
- 1/4 cup shortening
- Oil, for deep-frying
- Powdered sugar, for dusting
Steps
- Dissolve the yeast in the warm water with a pinch of the sugar and let sit 5 minutes until foamy.
- Beat in the remaining sugar, egg, evaporated milk, and salt.
- Gradually mix in the flour and shortening until a soft dough forms. Cover and refrigerate for at least 2 hours, or overnight.
- Roll the chilled dough out to about 1/4 inch thick and cut into 2-3 inch squares.
- Fry the squares in hot oil in batches, turning once, until puffed and golden on both sides.
- Drain briefly and dust generously with powdered sugar while still hot.