"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for BEIGNETS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Monday, August 20, 2007


1 pkg. dry yeast
1 1/2 c. warm water (just above body temperature, around 110 degrees F)
1/2 c. sugar
2 eggs
1 c. milk
7 c. flour
1 t. salt
1/4 c. shortening
Vegetable oil, for frying
Powdered sugar

In a bowl of a standing mixer, sprinkle the yeast over the warm water and stir to dissolve. Then add the sugar, eggs, and milk and blend with a paddle attachment. Add half the flour, salt, and shortening and blend well. Add the remaining flour and continue mixing to form a dough. Place the dough on a flour work surface and form into a ball. Place the dough in a greased bowl, and cover with plastic wrap then refrigerate overnight.
The next day, punch down the dough on a work surface, then cover it with a damp towel, and let it rest for 15 minutes. Then roll the dough into a rectangle 1/4-inch thick. With a pizza cutter, cut into 2-inch squares. Heat some oil for deep fat frying to 365 degrees F. Drop in the beignets, 3 or 4 at a time, and fry on both sides until golden brown. They will look like pillows. Drain them on a brown paper bag and dust extremely heavily with powdered sugar.




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