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NOLA Beignets

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NOLA Beignets

1 package active dry yeast

1/2 cup warm tap water

1 teaspoon + 1/2 cup sugar

1 cup evaporated milk

2 eggs, lightly beaten

1 teaspoon salt

1 cup water

1/4 cup Crisco

6 1/2-7 cups all-purpose flour

canola or peanut oil


Powdered sugar

In a bowl of a stand mixer combine the yeast, 1/2 cup WARM water and 1 teaspoon sugar. Allow this to sit for at least 5-7 minutes or until it becomes foamy. (testing to see if yeast is "good"). Once the yeast mixture is foamy place the bowl in the stand mixer and mix in the evaporated milk, 1/2 cup sugar, eggs, and salt. Microwave the 1 cup of water till it boils (about 2.5 minutes). Add the Crisco to the hot water and stir till it is melted. Slowly add the water/Crisco mixture to the mixer. Reduce the mixer speed to low and slowly add in 4 cups of flour and beat together till smooth. Add the additional flour one cup at a time until the dough is slightly sticky but a firmer dough. Wipe the inside of a large mixing bowl with vegetable oil and add the slightly sticky dough to the bowl. Rotate the dough to cover with oil. Cover and allow it to sit in the refrigerator for 4-12 hours.

Heat the oil in a large dutch oven or fryer to 360 degrees. Roll out the dough till it is 1/4 inch thick and cut into 24 squares. Carefully drop with squares into the hot oil and cook till golden brown. Remove the beignets from the hot oil and drain on a cooling rack. Place the hot beignets into paper bags and sprinkle with powdered sugar. Serve in the sacks!

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