New Orleans Beignet Doughnuts
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
evaporated milk
|
|
| 7 | cups |
all-purpose flour
|
|
| ¼ | cup |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
evaporated milk
|
|
| 1.7 | l |
all-purpose flour
|
|
| 59 | ml |
vegetable shortening
|
*
|
Directions
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar, salt, eggs and milk.
Blend with rotary beater. Add 4 cups of the flour; beat smooth.
Add shortening; beat in remaining flour. Cover and chill several hours.
Deep fry at 360 degrees 2 to 3 mintues or until lightly browned on each side.
Drain on paper towels.
Sprinkle heavily with confectioners' sugar. Serve hot.
