1 1/2 cups lukewarm water (110°F)
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 cup evaporated milk
7 cups all-purpose flour
1 Tbsp. ground cinnamon
1 1/4 teaspoons salt
1/4 cup shortening
Oil, for deep-frying
3 cups confectioners' sugar
Mix water, sugar, and 1 Tbsp. of the yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs and evaporated milk together. Add egg mixture to the yeast mixture and combine.
In a separate bowl, combine the flour, remaining sugar, cinnamon and salt. Add about half of the flour to the yeast mixture and whisk to combine. Add the shortening and whisk until incorporated. Switch to a spatula and add the remaining flour working until the dough comes together.
Remove the dough from the bowl. Dough will be tacky, this is what you want. Place onto a lightly floured surface and knead until smooth about 2 minutes.
Lightly oil a large bowl. Put the dough into the bowl and cover tightly with plastic wrap. Let rise in a warm place for at least 2 hours. (The top of the refrigerator is a great place.)
Preheat oil in a deep-fryer to 375°F.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, carefully bathing the beignets with hot oil. When they turn golden flip them and fry the second side.
After beignets are fried, drain them for a few seconds on paper towels lined paper bags. Dust with confectioner’s sugar and serve immediately.
Recipe Courtesy: Cathy Speronis
1 1/2 cups lukewarm water (110°F)
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