Warm, fluffy, sugary goodness!
For this recipe you will need:
7 cups flour (3 1/2 enriched wheat flour, 3 1/2 enriched barley flour)
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 1/4 cup shortening
  • 1 quart vegetable oil
  • 1/4 cup powdered (confectioners’) sugar
Heat oil on stove to a temp of 370 degrees.  You need about an inch or two of oil.  While oil is heating, dissolve yeast in warm water.  In a separate bowl, combine half of your flour, salt, sugar, eggs (beaten) and shortening and blend well.  Add remaining flour and evaporated  milk.  Cover and place in refrigerator for 30 minutes to an hour.
On a floured surface, roll out your dough to a thickness of 1/8″, sprinkling flour liberally on dough as you go along.


Oil is ready!
Cut dough into 2 and 1/4″ squares, making sure to sprinkle dog’s nose lightly with flour.
Good thickness
Flour on canine’s nose–check!
Place squared dough in hot oil.  They should pop to surface in 8-10 seconds. If not, oil is not hot enough.
Remove from oil after they’ve achieved a golden brown color and drain on paper towel.
Sassy wonders when they’ll be ready.
Put powdered sugar into a paper bag.  We put entire small bag of powdered sugar in here rather than just sprinkle a little here and there.
Toss hot beignets into bag, fold it over and shake.
Take a peek and they should look like this!
Serve with cafe au lait and enjoy!
Sassy’s waiting for her share.  She is a very good sous chef, no?

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