25 Days of Christmas Recipes - Beignets

I was planning on making this recipe on Christmas Eve for our Cajun Night Before Christmas, but when I found out how many people are coming, I had to alter my plans a bit. Still, this is a wonderful, southern delicacy. Okay, delicacy may be putting a little more emphasis on it than needs be, but they're still good. Growing up, whenever my family would go to New Orleans, we'd buy beignets and in the winter we'd get them with hot chocolate. Any day, I'd rather have a beignet than a doughnut.

French Market Beignets

Ingredients:
1 envelope active dry yeast
1 1/2 cups warm water (approx. 105°)
1/2 cup granulated sugar
1 tsp. salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
oil for deep frying
powdered sugar

Directions:
1. In large bowl, sprinkle yeast over the warm water. Stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight.
2. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Dough can be cut and frozen, separated in container with waxed paper.