Classic New Orleans Beignets
Cafe DuMond, New Orleans cuisine
These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. Woo hoo!
approx. 105° to 110°F
6 to 6 1/2
or softened butter (for greasing the pan)
Add water, sugar, and yeast in a large bowl and let sit for 10 minutes. (Using the large bowl of your stand mixer works well)
In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.
Turn blender on medium, and slowly add egg mixture to the yeast mixture.
In two separate bowls, measure out the bread flour, 3 cups in 1 and 3 cups in another.
Add 3 cups of the flour to the yeast mixture and mix to combine.
Add the shortening and continue to mix will adding the remaining flour, adding more flour if dough is too wet.
Remove dough from the bowl and and place on a lightly floured surface.
Knead until smooth. About 5 minutes.
Spray a large bowl with non-stick spray.
Put dough into the bowl and cover with a kitchen towel.
Let rise for at least 2 hours...or even better, overnight.
Pre-heat oil in deep-fryer to 350°F.
Roll the dough out to a large, 1/4-inch thick rectangle
Cut into 2-inch x 1-inch rectangles.
Deep fry, flipping constantly, until they become nice and golden
Drain on a paper towels.
Toss in a paper bag with confectioner's sugar