The Perfect Beignets

Looking for something warm and fluffy that has all the powdered sugary goodness? That is what these Beignets are made of! You won't be able to just have one with dough made from scratch and fried to perfection. Covered in powdered sugar, these balls of heaven will satisfy every taste bud! Dip in a fruity jam, chocolatey sauce, or serve alongside ice cream! 

Thanks to Kelsey from The Farmer's Daughter gave us this tasty recipe! Make sure to give her a follow for more great recipes! @kelsey_thefarmersdaughter

Ingredients:

yields: 4 dozen beignets (depends on size)

1/2 cup water, very warm - but not boiling

1 tablespoon active dry yeast

1 tsp granulated sugar

1/4 cup shortening

1/2 cup granulated sugar

1 teaspoon salt

1 cup boiling water

1 cup evaporated milk

2 eggs, beaten

7-8 cups flour (add in gradually as needed - may not use all)

Additional ingredients:

1 quart vegetable oil for frying

1 cup powdered sugar for dusting

Directions:

1. In a small bowl, stir together very warm water (but not boiling - that will kill the yeast), yeast, and 1 tsp of sugar.  Let this mixture stand for about 5 minutes.  If it doesn't rise, try again with new yeast.

2. In a large bowl, use a hand mixer or stand mixer to combine shortening, granulated sugar, and salt.  Mix in boiling water, and then evaporated milk.  Keep mixing until the mixture has cooled down to room temperature.  Add in yeast mixture and eggs.

3. Slowly add in the flour, 1 cup at a time.  Once 4 cups have been added, switch to a dough hook, a wooden spoon, or simply your hands.  The dough will pull away from the sides of the bowl, and come together into a ball, and that's when you know to stop adding flour.  You want the dough to be a little sticky though, and not add in too much flour to make it tough.

4. Place ball of dough into a large, clean, greased bowl, cover with plastic wrap, and let rest in the fridge for 1 hour.

5. Remove dough from fridge, and divide into 4 parts.  Roll out one section at a time onto a very lightly floured surface, to about 1/8 inch thick, and into a rough rectangle shape.  Cut into 3 strips, and then cut again on an angle to create diamond shapes - or simply straight across to create squares.  Size is up to you.  Repeat for remaining section of dough.  Let dough rest while you heat up the oil for frying.

5. You may use a deep, heavy-bottomed skillet or an electric frying pan to heat your oil to 360 degrees F.  I prefer an electric frying pan as I find the temperature is easier to control.  If you use a skillet on a stovetop, be sure to use a thermometer to watch your temperature.

**Please note: working with oil can be dangerous - never leave your hot oil unattended, and keep children out of the room.

7. Once the oil has reached temperature, gently slide a beignet into the oil.  Fry for 1 minute, then flip and fry the other side for 2 minutes, and flip back to finish frying.  I find this technique gives more even rising action on the beignet.  Depending on size, total fry time should be between 3-6 minutes.  It's best to do a practice beignet or 2 and cut them open to ensure proper baking is happening.  Use a large, slotted metal spoon to remove beignets from the oil.

8. Depending on the size of your skillet, you may be able to do more than one at once.  I do 6 at a time, and let them cool on a cooling rack lined with parchment or paper towel.  Toss beignets in powdered sugar while still quite warm.  I tossed mine in an 8x8 pan with the powdered sugar, although a paper bag would also work well.  Alternatively, use a sifter to sprinkle powdered sugar over top.

Serve with jam, a chocolate ganache dipping sauce, or even ice cream.