new orlean's beignets from the french quarter
(1 rating)
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Pronounced "Ben Yays" or in French "Ben Yee". Yes they are French. You're safe with either. These are a taste of "Confection Heaven". A Night Spot/Restaurant in the small town of Lacon, Illinois serves these at the start of the meal along with sliced Italian bread. Most diners wait in anticipation until after they have supped, to enjoy these with their wine or coffee. Or to take home.
(1 rating)
yield
12 to 18 balls
prep time
20 Min
cook time
15 Min
Ingredients For new orlean's beignets from the french quarter
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1 pkgactive dry yeast
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1 1/2 cwarm water
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1/2 csugar
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1 tspsalt
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2eggs beaten
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1 cevaporate milk undiluted
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7 cflour all purpose
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1/4 cshotening or crisco
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oil for deep frying
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confectioner's powdered sugar
How To Make new orlean's beignets from the french quarter
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1In large mixing bowl, sprinkle yeast over warm water, stir to dissolve. Add sugar, salt and two beaten eggs. Blend with hand mixer or blender.
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2Add four cups flour to bowl with above ingredients and beat or whip smooth. Add shortening and beat in remaining 3 cups of flour. Cover with foil or plastic and refrigerate overnight.
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3Next morning form dough into balls slightly larger than a golf ball.
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4Deep fry these a few at a time. Drain on paper towel and sprinkle and/or roll immediately with Powdered Sugar. These are not overly sweet but like a sweet bread.
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5The eggs produce a spongy dough and the texture should be between cake doughnut and a French Cruller doughnut. They should be slightly bouncy to the feel. You're Gonna Thank Me. Beau Jour!
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