Kilty's Kitchen

Beignets Categories: breads/pasta/rice 1 package yeast 1/2 cup sugar 2 tablespoon shortening 1 1/4 cup milk; warm (110 degrees) 1 each egg 4 1/2 cup flour 1 pinch salt 1 quart oil; for frying Preheat fryer to 360°F. In large electric mixer bowl fitted with dough hook, add yeast, sugar, shortening and milk. Mix for 2 minutes. Add egg. Mix well. Add 4 cups of the four and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove dough from bowl. Using hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1 inch thick. lightly dust the surface of the dough. Roll out the rectangle to 12 inches long by 10 inches wide and about 1/4 inch thick. With a sharp knife, cut the dough into twenty-four rectangles about 3 inches long, and 1 1/2 inches thick. Twist each beignet once lengthwise, to make a bow shape. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 - 5 minutes. Remove and drain on paper towels. Sprinkle beignets with powdered sugar and serve. Contributor: Emeril Lagasse