Ingredients
Method
Step-by-Step
- Stir the warm water, granulated sugar, and active dry yeast together in a large bowl. Let the mixture stand for 5-10 minutes, until a foamy layer appears, which shows that the yeast is active.
- Add the lightly beaten eggs, salt, evaporated milk, and softened or slightly cooled melted shortening to the yeast mixture. Stir until the ingredients are evenly combined and the liquid looks smooth.
- Add the bread flour gradually, mixing after each addition until a soft, sticky dough forms. Do not add large amounts of extra flour just to make the dough dry, because that can make the finished beignets heavy.
- Knead the dough briefly by hand or with a dough hook until it is smooth enough to handle. Place it in a lightly greased bowl, cover it, and let it rise for 1-2 hours, until doubled.
- For the best flavor and texture, refrigerate the risen dough overnight. If making the beignets the same day, continue once the first rise is complete.
- On a well-floured surface, roll the dough to approximately 1/4-inch thickness. Cut it into roughly 2 1/2-inch squares or diamonds, handling the scraps as little as possible.
- Heat the vegetable or peanut oil to 360°F in a suitable heavy pot or deep fryer. Fry only a few pieces at a time so the oil temperature stays steady, turning each beignet once.
- Fry the beignets until puffed and golden brown, usually about 1-1 1/2 minutes per side, or 2-3 minutes per batch. Transfer them briefly to a rack or paper towels to drain.
- While the beignets are still warm, dust them generously with 2-3 cups of powdered sugar. Serve immediately, with enough sugar to coat the tops and collect around the pastries.
Notes
Keep the oil close to 360°F throughout frying. Oil that is too cool can make beignets greasy, while oil that is too hot can brown the outside before the centers cook. Refrigerate the dough overnight for improved flavor and easier handling, and avoid rerolling scraps more than necessary.