|Colorfully coated diamond shaped Beignets|
1 1/2 cups warm water (between 100 and 110 degrees Fahrenheit)
1/2 cup granulated sugar
1 envelope active dry yeast (2 1/2 teaspoons)
2 eggs, slightly beaten
1 1/4 teaspoon table salt
1 cup evaporated milk
7 cups bread flour, plus more for dusting work surface
1/4 cup shortening
non-stick cooking spray
oil, for deep frying
3 cups confectioners sugar
green, yellow, neon purple liquid food colorings
Special Equipment Needed:
food processor or food handling gloves
3 paper bags
pizza cutter or knife
parchment or wax paper
deep fryer or stock pot
|Water, sugar, and yeast resting for 10 minutes. Yeast has activated and is bubbly.|
Mix water, sugar, and yeast in a large mixing bowl (large enough to hold about 12 cups of ingredients). Set aside for 10 minutes to allow time for yeast to activate. In a small bowl, beat egg, salt, and evaporated milk together. Pour this into the bowl of yeast.
Add 3 cups of the flour and stir just to combine. Stir in the shortening then add the remaining flour. Stir until dough comes together in a ball. Lightly flour work surface. Knead dough until smooth.
If you don’t have a food processor, you can use your hands. Sift 1 cup powdered sugar onto a large sheet of parchment or wax paper. Put food handling gloves on your hands. Add 30 drops of food coloring to the powdered sugar. Pick up some powdered sugar and rub both hands together in order to rub the color into the powdered sugar. Continue to rub until you no longer see streaks or blobs of coloring on the powdered sugar and the sugar is nicely colored. If needed, add more drops of coloring until you reach the desired shade. Sift the colored powdered sugar onto a piece of parchment paper and allow to dry.
Dust work surface lightly with flour. Roll dough out into a large rectangle (or several smaller ones) that is 1/4″ thick. Use a pizza cutter or knife to cut strips at a diagonal going left to right across the length of the dough. Now cut strips going from right to left creating diamond shapes out of the dough.
Place about 8-9 beignets in the hot oil. They will sink to the bottom but very quickly float to the top. Once they do, you’ll want to constantly flip the beignets over until they are golden brown on each side, about 30-45 seconds. If you don’t flip the beignets often, they will form a bubble on the top side and you wont be able to flip them over because they will stubornly float with the bubble side up.
Place hot beignets on a paper towel to drain the oil then immediately place in a bag of colored powdered sugar. Close the bag and shake to coat. I put 2-3 beignets from each batch in each color. Place beignets on a serving platter and serve warm. Repeat, allowing the oil to come back up to temperature before frying more. Don’t overcrowd the fryer or the temperature of the oil will get too low.
Enjoy your beignets within 15 minutes of frying for the very best texture. They are good for about an hour after frying. You can eat them up to two hours later, but they will be getting chewy. After that, you’ll not want to waste the calories. Fry up some fresh ones to enjoy.