Total Calories: 132
1. In a small bowl, sprinkle the yeast over the water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast.
2. In a food processor, pulse the flour, sugar, and salt to combine. Add the shortening and pulse until the mixture is crumbly. In a glass measuring cup, beat the evaporated milk, water, and egg together. With the machine running, add the dissolved yeast and the milk mixture through the feed tube and process until the dough forms a ball on top of the blade. Transfer to a lightly floured work surface and knead briefly, adding more flour if needed, until the dough is soft, but not sticky. To make the dough by hand, mix the flour, sugar, and salt in a large bowl. Add the shortening and cut it into the flour with a pastry blender or 2 knives. Stir in the dissolved yeast and the milk mixture to make a soft dough. Transfer to a lightly floured work surface and knead just until smooth, about 5 minutes. Do not over-knead the dough.
3. Sprinkle the top of the dough with flour and rollout into a 10-by-18-inch rectangle about 1/4 inch thick. Cut the dough lengthwise into thirds, then crosswise into fifths, to make 15 rectangles. Cover the cut dough with plastic wrap.
4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 360°F. In batches, without crowding, deep-fry the beignets, spooning hot oil over the tops to encourage puffing and turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest of the beignets. Let cool slightly and serve warm, with confectioners' sugar sifted over the top.
This New Orleans Beignets recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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