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Home » New Orleans Mardi Gras Beignets

New Orleans Mardi Gras Beignets

February 25, 2017 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 25, 2017

  • Total Time: 2h 30m
  • Yield: 3 dozen

Ingredients

  • 1 1/2 cups lukewarm water
  • 3 cups powdred sugar
  • Oil, for deep-frying
  • Nonstick spray
  • 1/4 cup shortening
  • 2 teaspoons vanilla extract
  • 7 cups bread flour
  • 1 cup evaporated milk
  • 1 1/4 teaspoons salt
  • 2 eggs, slightly beaten
  • 1 envelope active dry yeast
  • 1/2 cup granulated sugar

For Glaze

  • Purple, green and yellow food coloring
  • 2 cups powdered sugar
  • 2 teaspoons milk

Instructions

  • In a medium bowl, mix together the warm water, sugar, and yeast.
  • Let sit for 10 minutes.
  • In medium bowl, beat the eggs, salt and evaporated milk together.
  • After the 10 minutes, mix egg mixture to the yeast mixture.
  • In a large 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.
  • Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
  • It may look like it's not going to come together but it is! Just keep kneading!
  • Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
  • Preheat oil in a large stock pot to 350 degrees F.
  • Roll the dough out to about 1/4-inch thickness and cut into 3 inch by 3 inch squares.
  • Add 2-3 dough squares to the oil and fry, flipping constantly, until they become a golden color.
  • After beignets are fried, drain them for a few seconds on paper towels,.
  • IF YOU DON'T WANT TO ADD COLOR, sprinkle powdered sugar all over them and enjoy.

For glaze

  • Combine 2 cups powdered sugar and 2 teaspoons of milk. Whisk until smooth.
  • Divide into 3 bowls.
  • Color one bowl purple, one bowl green and one gold/yellow.
  • Drizzle glaze onto beignets then top with powdered sugar.
Source: Adapted from Paula Deen's Beignets
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