Sunday, March 2, 2014

Bourbon Street Beignets

Bourbon Street Beignets
Many European countries prepare to celebrate Carnival this week while here in the U.S. we prepare for the Lenten season.  In olden times Maudy Tuesday was the term when cellars and pantries were emptied in preparation for the season of penance or self sacrifice with days of fast or abstinence.  Beignets are a French pastry served on Maudy Tuesday.
1 1/2 cups lukewarm water

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoons salt

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Nonstick spray

Oil, for deep-frying

3 cups confectioners' sugar



Mix water, sugar, and yeast in a large bowl and let sit 

for 10 minutes.

In another bowl, beat the eggs, salt and evaporated 

milk together. Mix egg mixture to the yeast mixture. 

In a separate bowl, measure out the bread flour. Add 

3 cups of the flour to the yeast mixture and stir to 

combine. Add the shortening and continue to stir 

while adding the remaining flour. Remove dough from 

the bowl, place onto a lightly floured surface and 

knead until smooth. Spray a large bowl with nonstick 

spray. Put dough into the bowl and cover with plastic 

wrap or a towel. Let rise in a warm place for at least 2 


Preheat oil in a deep-fryer to 350 degrees F.


Add the confectioners' sugar to a paper or plastic bag 

and set aside.


Roll the dough out to about 1/4-inch thickness and 

cut into 1-inch squares. Deep-fry, flipping constantly, 

until they become a golden color. After beignets are 

fried, drain them for a few seconds on paper towels, 

and then toss them into the bag of confectioners' 

sugar. Hold bag closed and shake to coat evenly.

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