BEIGNETS MIX RECIPE RECIPES

Steps:

• Dissolve the yeast and sugar in the warm water in a large mixing bowl, or the bowl of a stand mixer. Let the solution sit for 15 minutes and it will become foamy.
• Whisk in the milk, egg and salt. Then mix in half of the flour with a large spoon. If using a mixer, use a paddle attachment on low to medium speed.
• Mix in the shortening.
• Add the remaining flour and mix with the spoon until you can use your hands, then turn the dough out onto a floured board and knead just until smooth. Don't over-knead or the dough will get too tough. If using a mixer, swap out the paddle for your dough hook and knead just until the dough is smooth.
• Place the dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours. The dough will double in size.
• Preheat 3 to 4 inches of cottonseed oil in a pan or deep fryer to 370 degrees F.
• On a heavily floured surface, roll out the dough until it is 1/4-inch thick. Use a pizza slicer or knife to cut the dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in the oil. Immediately after dropping the dough into the oil use a large spoon to gently splash hot oil over the top of each piece. after 30 to 45 seconds, flip all of the beignets over and continue to baste with the oil. After another minute or so, flip the beignets again, and continue to cook until the beignets are a deep golden brown. Continue flipping the beignets over to brown them evenly on both sides. After about 3 minutes, they should be done. Let them drain on a cooling rack or a paper towel-lined plate for a minute, until you can handle them.
• Serve three beignets on a plate with a very heavy dusting of powdered sugar on top.

Steps:

• 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour with the sugar, salt and yeast. Add the warm water, evaporated milk, egg and butter, and mix on medium speed until the mixture forms a smooth but sticky dough, about 5 minutes. 2. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let rise in the refrigerator until doubled in size, 1 to 2 hours. (See note below for overnight instructions.) 3. When the dough has risen, in a medium pot, heat 2 to 3 inches of vegetable oil until the oil reaches 350�F on a thermometer. Line a baking sheet with several layers of paper towels. 4. While the oil heats, divide the dough in half. On a lightly floured surface, roll out each piece of dough to about �-inch thick. Cut the dough into 2-inch squares (no need to be precise). 5. Fry the dough in batches until golden brown and puffed, turning the dough while it fries so it browns evenly, 5 to 6 minutes.. 6. Using a slotted spoon, transfer the beignets from the oil to the paper-towel-lined baking sheet. Cool slightly, then finish with a generous sprinkling of confectioners' sugar before serving. Note: You can also make the dough the night before and let it rise overnight. In step 2, use lukewarm water (80�F to 85�F). Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let it rise in the refrigerator overnight, or 8 to 10 hours. Remove the dough from the refrigerator and resume with step 4.