Garden Beignets Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

Steps:

• Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
• Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
• Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.