Beignets

Every year, I make beignets, a Louisiana spin on donuts for Hannukah. This is a very reliable recipe, and comes out really well.

Ingredients

2¼ tsp	yeast
¾ cup	water
¼ cup	sugar
½ tsp	salt
1	egg, beaten
½ cup	evaporated mild
3½-3¾ cups	all purpose flour
2 tbsp (25g)	shortening
	vegetable oil for frying
	powdered sugar, in a shaker, for dusting

Preparation

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook. Let this sit until frothy, about 5 minutes.
Add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
Place the dough into a large oiled bowl, loosely cover and let rise until double in bulk (it can be made the night before and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction.
Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place
While the Beignets are rising, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Notes

If I leave them in the refrigerator overnight, I’ll give them a couple hours to come up to room temperature. I’ll also divide the dough in half, and cook the first batch on Saturday, leaving the balance in the fridge. I’ll make the rest on Sunday.
Some beignets will puff up—you may need to hold the under the oil with tongs or a spider strainer.
I’ll Original recipe listed “⅛ cup shortening.” I converted to tablespoons, but typically use grams.

From NOLA Cuisine