Burbon Street Beignets
For those of you who have never heard of them beignets (pronounced “been-yea-s”) are basically fancy homemade doughnuts (meaning we’re not going to make them out of canned biscuits. This is a recipe from the KitchenAid collection.
- 1 package dry active yeast
- 1/4 cup warm water (105° – 115° F) – yes this recipe is that particular
- 1/4 cup granulated sugar
- 2 tablespoons shortening
- 1/2 teaspoon salt
- 1/2 cup boiling water (212° F)
- 1/2 cup heavy cream
- 1 egg, beaten
- 4 to 4 1/5 cups flour, divided
- Oil for deep frying
- Powdered Sugar
- Dissolve yeast in warm water, set aside.
- Stir together granulated sugar, shortening, salt, and boiling water in large bowl.
- Stir until shortening is melted and sugar dissolves.
- Cool to luke-warm.
- Add cream, egg, 3 cups flour and yeast, stir to combine.
- Stir in remaining flour 1/2 cup at a time, mixing until soft dough forms.
- Turn out onto lightly floured surface and knead for approximately two minutes.
- Roll into a 24×2-inch rectangle.
- Using a sharp knife, cut dough into 2-inch squares.
- Pour oil into a heavy saucepan or deep fryer to a depth of 2-inches.
- Heat oil to 360° F.
- Fry doughnuts 4 at a time, turning to brown on both sides, about 3 minutes.
- Drain on paper towels and sprinkle with powdered sugar.
*Doughnuts can be filled with custard, whipping cream or jelly with a pastry tube prior to sprinkling with powdered sugar.
Makes 5 dozen.