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French Market Doughnuts (Beignets) Recipe

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This recipe for French Market Doughnuts (Beignets), by , is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claire Cagnolatti
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. boiling water
1/4 c. shortening
1/2 c. sugar
1 t. salt
1 c. nonfat dry (powdered) milk
1 pkg. yeast (dissolved in 1/2 c. lukewarm water)
2 beaten eggs
4 to 5 cups flour
Powdered sugar in a paper bag

Directions:
Directions:
Pour boiling water over shortening in a large mixing bowl, add sugar, salt and powdered milk. Let sit until lukewarm, then add yeast dissolved in warm water. Add eggs and 2 cups of flour, mix well. Add 2 to 3 more cups of flour, until dough is firm. (Mom and Grandmere always mixed the dough by hand, but I cheat and use a Kitchen Aid mixer with the large dough hook.) Knead a few times and put in a large greased bowl. Grease top of dough and place in refrigerator, lightly covered, for at least one hour for dough to rise. (Dough will keep in the refrigerator for several days.) Cut off chunks of dough as needed, and roll out on floured board or wax paper to about 1/8" thick. Cut into squares (for best results in rising, allow dough to warm up slightly before cooking). Fry in cooking oil over medium-high heat, 3 to 4 minutes per side, or until golden brown. The beignets should puff up like little pillows, with large air pockets inside. If the beignets seem to rise too much, either the dough has gotten too warm or the oil is too hot. If the beignets do not rise enough, let the dough warm up a little before dropping it in the oil. Drain on paper towels, and either sprinkle with powdered sugar or shake in a bagful of powdered sugar before serving. Serve hot with cafe au lait. Bon Appetit!

Number Of Servings:
Number Of Servings:
4 to 5 dozen beignets
Preparation Time:
Preparation Time:
dough prep 1 hour, then set overnight, then 15 minutes to roll, cut, and fry
Personal Notes:
Personal Notes:
This recipe has been in our family for at least three generations (that I know of). I was told that Grandmere Sevin adapted the recipe for "modern times" sometime in the 1940's, when nonfat dry (powdered) milk became available, substituting it plus Crisco for whole milk. Maybe this was because of the lack of availability of fresh milk? Maybe war or depression rationing of dairy products? My Mom always made beignets this way, and I have been making them this way ever since I can remember.

 

 

 

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