Desserts and sweets
French market doughnuts (beignets)
4 (1)
75 min
Serves 10 - 12
General
Ingredients
- 1/2 cup water 120 ml water
- 1 tbsp dry yeast 15 ml dry yeast
- 1/4 cup vegetable shortening 60 ml vegetable shortening
- 1/2 cup sugar 120 ml sugar
- 1 tsp salt 4.9 ml salt
- 1 cup boiling water 240 ml boiling water
- 1 cup evaporated milk 240 ml evaporated milk
- 2 eggs, beaten 2 eggs, beaten
- 7 1/2 cup all purpose flour 1.8 l all purpose flour
- 1 quart vegetable oil for frying 945 ml vegetable oil for frying
- 1 cup icing sugar (for dusting) 240 ml icing sugar (for dusting)
Method
In a small bowl put the 1/2 cup water and yeast, stir well and let sit for 5 minutes.
In a large bowl add the sugar, salt and vegetable shortening. Pour the boiling water over and stir well. Add the evaporated milk and stir. Let sit until lukewarm. Add the yeast mixture and eggs and stir well to combine.
Slowly start adding the flour and mixing well until all the flour has been added and the dough is formed. Shape the dough into a ball, cover with plastic wrap and refrigerate for 45 minutes to 1 hour.
Cut a ball the size of a baseball and roll it out to a rectangle (1/8th of an inch thick) on a well floured surface. Cut the dough into 2 to 3 inch wide stripes, then cut it in the opposite direction at an angle, making diamond shapes.
In a large frying pan heat the vegetable oil to 360 degrees F (180 degrees C). Fry the beignets in batches until they puff up and are golden brown in color (for 3 to 5 minutes). Remove using a slotted spoon and place on paper towels.
When the doughnuts are cold enough to handle, place in paper bags together with icing sugar, shake well to coat and serve.
In a large bowl add the sugar, salt and vegetable shortening. Pour the boiling water over and stir well. Add the evaporated milk and stir. Let sit until lukewarm. Add the yeast mixture and eggs and stir well to combine.
Slowly start adding the flour and mixing well until all the flour has been added and the dough is formed. Shape the dough into a ball, cover with plastic wrap and refrigerate for 45 minutes to 1 hour.
Cut a ball the size of a baseball and roll it out to a rectangle (1/8th of an inch thick) on a well floured surface. Cut the dough into 2 to 3 inch wide stripes, then cut it in the opposite direction at an angle, making diamond shapes.
In a large frying pan heat the vegetable oil to 360 degrees F (180 degrees C). Fry the beignets in batches until they puff up and are golden brown in color (for 3 to 5 minutes). Remove using a slotted spoon and place on paper towels.
When the doughnuts are cold enough to handle, place in paper bags together with icing sugar, shake well to coat and serve.
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