Print Recipes
1Activate the yeast
In a large bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
2Mix the dough
Add the eggs, evaporated milk, and salt to the yeast mixture. Gradually stir in 4 cups of flour and the shortening. Mix until a soft dough forms, adding more flour as needed until the dough is slightly sticky but manageable.
3Knead
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
4First rise
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–1.5 hours until doubled in size.
5Roll and cut
Punch down the dough and roll it out on a floured surface to about ¼-inch thickness. Cut into 2–3 inch squares using a knife or pizza cutter.
6Fry and Drain
Heat 3–4 inches of oil in a heavy pot or deep fryer to 370°F. Fry beignets in batches, about 2–3 minutes total, flipping once, until puffed and golden brown on both sides. Don’t overcrowd the pot.
Remove beignets with a slotted spoon and drain on paper towels.
7Dust and serve
While still warm, dust generously with powdered sugar. Enjoy immediately with a glass of chilled Rombauer Gratitude Sparkling Wine.
