Beignets

Back in 2008 we were able to go to The Sugar Bowl in New Orleans to watch the Utes play Alabama. Brooks' Mom lives about 3 hours away from New Orleans, so we left the boys with her and took our baby with us. We spent the day walking around, and of course eating. We LOVED the beignets. Don't worry that we actually ate them twice in the two days that we were there. New Orleans is one of those places that everyone should visit....especially if you love food. We have been wanting to make these since our visit, and finally got around to it a few months ago. They are a little time consuming, but well worth it! 

Source: Paula Deen

Ingredients:

1 1/2 cups lukewarm water

• 1/2 cup granulated sugar
• 2 1/4 teaspoons yeast 
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups flour
• 1/4 cup shortening
• Nonstick spray
• Oil for frying
• 3 cups powdered sugar

Mix water, sugar, and yeast in a large 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. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry 5-6 at a time, depending on how large your fryer is, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of powdered sugar. Hold bag closed and shake to coat evenly. Best is served warm.