Beignets Recipe

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This recipe for Beignets is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breakfast

Ingredients:	Ingredients: 1/4 cup Crisco shortening 1/4 cup sugar 1/2 tsp. salt 1/2 cup boiling water 1/2 cup evaporated milk 1 package active dry yeast, softened in 1/4 cup warm water 1 egg, beaten 3 - 4 cups all-purpose flour Peanut or vegetable oil, for frying Powdered sugar

Directions:	Directions: In the bowl of your electric mixer, place Criso, sugar and salt. Pour boiling water over ingredients and stir until Crisco is melted and sugar is dissolved. Add evaporated milk, then yeast mixture and egg. Gradually add flour, with mixer running, until the dough is consistency of bread dough. Grease or butter a bowl and roll the ball of dough around in the bowl to coat, then refrigerate the dough. Dough is best when made a day in advance. Roll dough to 1/4 inch thickness and cut into squares. Fry in peanut or vegetable oil until golden brown. Drain on paper towels and sprinkle with powdered sugar.

Number Of Servings:	Number Of Servings: 18 - 20 beignets

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Beignets Recipe

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