Makes about 3 dozen
Gather everyone in the kitchen when you make these iconic beignets (doughnuts) Louisiana style, because they are best warm! The French are credited with bringing beignets to New Orleans. Lots of folklore surrounds this can’t-eat-just-one Mardi-Gras treat, a must-have with a cup of café du monde coffee.
2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110ºF degrees)
½ cup sugar
1 teaspoon salt
2 large eggs
1 cup milk
7 cups all-purpose flour, divided; plus more for rolling the dough
¼ cup shortening
6 cups vegetable oil, for frying
½ cup confectioners’ sugar
- In a large bowl, dissolve the yeast in warm water. Add the sugar, salt, eggs and milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening and remaining flour. Cover and refrigerate overnight.
- Roll out the dough to be 1/8-inch thick on a floured surface and cut the dough into 2½-inch squares. Fry the squares in hot oil (360ºF) until the beignets pop up and are golden brown.
- Remove the beignets and drain on paper towels. Shake confectioners’ sugar on the hot beignets. Serve warm.