New Orleans Style Beignets

Name: New Orleans Style Beignets
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Ingredients: 1 cup warm water (110°F); ¼ cup granulated sugar; 1 packet (2¼ teaspoons) active dry yeast; 2 large eggs, beaten; 1¼ cups evaporated milk; 1 teaspoon salt; 4½–5 cups all-purpose flour; 2 tablespoons shortening, softened; Vegetable oil for frying; Powdered sugar for dusting (generous amounts!)

Pairs With Blanc de Blancs, Chardonnay

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Difficulty:: Medium
Prep Time:: 90 minutes
Cook Time:: 15 minutes
Total Time:: 105 minutes

Ingredients

1 cup warm water (110°F) 2 cups warm water (110 F)
¼ cup granulated sugar 1/2 cup granulated sugar
1 packet (2¼ teaspoons) active dry yeast 2 packets (4 1/2 teaspoons) active dry yeast
2 large eggs, beaten 4 large eggs, beaten
1¼ cups evaporated milk 2 1/2 cups evaporated milk
1 teaspoon salt 2 teaspoons salt
4½–5 cups all-purpose flour 9-10 cups all-purpose flour
2 tablespoons shortening, softened 4 tablespoons shortening, softened
Vegetable oil for frying Vegetable oil for frying
Powdered sugar for dusting (generous amounts!) Powdered sugar for dusting (generous amounts!)

Instructions

Activate the yeast

In a large bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
Mix 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.
Knead

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
First 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.
Roll 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.
Fry 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.
Dust and serve

While still warm, dust generously with powdered sugar. Enjoy immediately with a glass of chilled Rombauer Gratitude Sparkling Wine.