2 ½ teaspoons active dry yeast
3 tablespoons warm water
¾ cup milk
¾ cup granulated sugar
¼ cup solid shortening
1 teaspoon salt
1 large egg
3 cups all-purpose flour
3 quarts vegetable oil
Powdered Sugar
Sprinkle yeast over water in large bowl; let proof five minutes.
Heat milk until warm, stir in sugar and shortening and salt; cool.
Add to yeast with egg and 2 cups of the flour. Mix well, adding enough
remaining flour to make a soft dough. Knead on a floured surface
until smooth and elastic. Place into a well-greased bowl, cover and
allow to rise in a warm place until doubled in bulk. Punch down,
turn onto a floured surface and roll into a 10 x 12-inch rectangle.
Cut into 2-inch squares. Lay each square on a floured pan, cover
and allow to rise again until doubled. Fry for one minute on each
side in vegetable oil which has been heated to 375 °. Drain, dusting
with powdered sugar while still hot.
Makes about 2 ½ dozen beignets.
Continually improving. All rights reserved.
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