Ingredients
- 1 1/2 cups warm water (105° F to 110° F)
- 3/4 cup sugar
- 1 (1/4 ounce) envelope active dry yeast
- 3 large eggs
- 1 teaspoon salt
- 1 cup evaporated milk
- 6 1/2 to 7 cups unbleached, bread flour
- 1/4 cup shortening
- 1 gallon cooking oil
- Confectioners’ sugar, for dusting
Directions
- In a large bowl, whisk together warm water, sugar, and yeast; let stand 10 minutes.
- In another large bowl, whisk together eggs, salt, and evaporated milk. Add egg mixture to yeast mixture, stirring with a whisk. Add 3 cups flour and shortening, stirring with a wooden spoon to combine.
- Add remaining flour, cup at a time. Remove dough from bowl and place on a lightly floured surface. Knead 3 to 4 minutes or until smooth.
- Place dough in a slightly oiled large bowl, cover with a towel, and place in warm place to rise for 1 hour and 45 minutes, or until dough is almost doubled in bulk.
- Fill Butterball® Electric Fryer with oil. Preheat to 350° F; this will take approximately 15 to 20 minutes. While oil is heating, place dough on floured surface and roll out to approximately -inch thickness. With sharp knife, cut into 2-inch squares. Place 4 squares at a time in basket and fry in oil. (Keep cut dough covered with a towel while frying.) Do not stack the dough squares in the basket. Dough should float to top while cooking. Turn beignets frequently, cooking until golden brown – approximately 3 to 4 minutes.
- Drain beignets on cake rack over cookie sheet or jelly roll pan. Dust with confectioners’ sugar and serve warm.
