I love this sweet treat! And I love my sweet friend Cyndi who is straight from the streets of Louisiana!
This week she is sharing her delicious Southern recipes for us as we prep for Super Bowl Sunday in New Orleans and Mardi Gras that is right around the corner!
Let’s start it off by rolling the dough!
Total Time: 2 hr 30 min Prep 15 min Inactive 2 hr 0 min Cook 15 min Yield: about 3 dozen
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening Nonstick spray Oil, for deep-frying
3 cups confectioners’ sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture.
In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine.
Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
Let rise in a warm place for at least 2 hours. Preheat oil in a deep-fryer to 350 degrees F. Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color.
After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar.
Hold bag closed and shake to coat evenly.
For perfect presentation make a cone from the daily newspaper or bag up the treats in cute favor bags. A brown kraft paper bag will do the trick or a striped or dotted candy bag .
Let me know if you try the recipe! I know you’ll want to come back for more. She will also be sharing a kid friendly version for the pint sized partiers.
Laissez les bons temps roullez!!