The summer has begun, and quite frankly I couldn't wait for no schedules, no wake up calls, just relaxation. With that said, we do need to keep a little structure around here during the summer, it's nice to have something to look forward to. So this year, just like last, we have days of the week that we plan to do things. This summer we have a cooking day, so my kids and I get to choose anything we want to make. First week out of the gate my daughter chooses beignets, in honor of the Princess and The Frog movie.
Have to admit that they turned out just perfect, like pillows of perfection.
She did all the work, from the yeast and the eggs,
To adding the bread flour, and all the kneading.
This was her dish, and she was into it.
After the 2 hour rise time, she rolled out the dough, measured her beignets, and they were ready for the fryer.
Oil at 350 degrees, she carefully fried them under my watchful eye of coarse!
Added a little powdered sugar, and we ate a good portion of them, and just had to share them with friends. Good first day of cooking.
Ingredients
1 1/2 cups lukewarm water
1/2 cups granulated sugar
1 packet active dry yeast (2 1/4 tsp)
2 eggs, slightly beaten
1 1/4 tsp salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening (we used butter)
Oil, for deep frying ( we used sunflower oil)
3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast in a bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening (butter) and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Coat a large bowl with oil or nonstick cooking spray. Put dough into the bowl and cover with plastic wrap or towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer (or large heavy pot) to 350 degrees F.
Roll the dough out to about 1/4 inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then dust them with confectioners' sugar.
Eat many!
Enjoy!
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To adding the bread flour, and all the kneading.
This was her dish, and she was into it.
French Quarter Beignets
Recipe courtesy of Paula DeenIngredients
1 1/2 cups lukewarm water
1/2 cups granulated sugar
1 packet active dry yeast (2 1/4 tsp)
2 eggs, slightly beaten
1 1/4 tsp salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening (we used butter)
Oil, for deep frying ( we used sunflower oil)
3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast in a bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening (butter) and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Coat a large bowl with oil or nonstick cooking spray. Put dough into the bowl and cover with plastic wrap or towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer (or large heavy pot) to 350 degrees F.
Roll the dough out to about 1/4 inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then dust them with confectioners' sugar.
Eat many!
Enjoy!
