Beignets – A French Doughnut
1/2 Cup Shortening
1/2 Cup Sugar
2 Packages Yeast
6 1/2 Cups Plain Flour
1 Tsp Salt
1 Cup Evaporated Milk
2 Eggs, Well Beaten
Cream together shortening, sugar, and salt. Once fully creamed, add one cup boiling water and one cup milk, then set aside.
In another bowl, mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the creamed shortening, sugar and salt mixture.
Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator.
When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use a knife to cut a 1/2 inch slit in the middle of each square.
Fry in oil heated to about 360 degrees until the beignet is golden brown on both sides. Drain on paper towels. Powdered sugar may be sprinkled on top. The dough may be kept in refrigerator for a few days.
I dug this out of my recipe box. Beignet is Cajun French for “French Donut.” Cafe Du Monde in New Orleans popularized this Cajun treat. I’ve enjoyed them there many times. They are worth the effort.