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| Beignets |
"A conventional New Orleans-style recipe for his or her well-known beignets! Grab a cafe au lait and you are set!"
Ingredients :
- 2 1/four teaspoons energetic dry yeast
- 1 half cups warm water (one hundred ten ranges F/forty five degrees C)
- half of cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-motive flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/four cup confectioners' sugar
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 3H |
|---|
- In a massive bowl, dissolve yeast in heat water. Add sugar, salt, eggs, evaporated milk, and mix nicely. Mix in 4 cups of the flour and beat till smooth. Add the shortening, and then the ultimate three cups of flour. Cover and kick back for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 half inch squares. Fry in 360 diploma F (one hundred eighty ranges C) warm oil. If beignets do no longer pop up, oil is not warm sufficient. Drain onto paper towels.
- Shake confectioners' sugar on warm beignets. Serve warm.
Notes :
- We have decided the dietary value of oil for frying based on a retention fee of 10% after cooking. The genuine amount may additionally range depending on cook time and temperature, element density, and the precise type of oil used.
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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