1 envelope (or 7 grams) dry active yeast
½ Cup sugar
1.5 cups warm water
3 eggs
1/4 cup shortening
1 cup whole milk
½ teaspoon salt
6.5 cups AP flour
Canola oil
Powdered Sugar
- In a mixing bowl add warm water, combine yeast and sugar. Stir vigorously until yeast and sugar dissolve and let sit for 10 minutes to let the yeast activate and bubble.
- In a separate bowl, whisk together the eggs, milk and salt until smooth
- Add the yeast mixture to the egg mixture and whisk together. Add the shortening and then add slowly start adding your flour into the mix until it incorporates evenly.
- Remove the dough from the bowl and knead it over a clean, floured cutting board. Knead the dough until it forms a solid ball and then stop, cover and let it rest for at least 2 hours to proof at room temperature.
- Once the dough has proofed, remove and roll out onto a clean, floured, surface. Roll out the dough to about ¼” thickness and cut to your desired size (we use 2×2”)
- Carefully drop the beignets into a cast iron skillet or deep fryer set to 350 F, flip the donuts occasionally to cook both sides until golden brown
- Remove from the oil to drain for a few moments, plate and liberally sprinkle with powdered sugar
- Enjoy!
I saw this on Harry Connick Jr, TV Show, The Gumbo Bro’s is a Restaurant in Brooklyn, NY, Adam Lathan is chef on video
https://harrytv.com/gumbo-bros-beignets-crawfish-mac-cheese/