This recipe makes a dozen light and delicious beignets.
8 oz. all-purpose flour (plus a little extra if necessary) (a little less than 1 1/2 cups) 0.05 oz. instant yeast (1/2 tsp.) 1.0 oz. granulated sugar (2 tbsp.) 0.05 oz. salt (1/4 tsp.) 1 oz. egg, beaten (really about 1/2 egg, but I used 1 egg) 3.0 oz. water 2 oz. evaporated milk 1 oz. shortening (2 tbsp.) oil for deep frying powdered sugar for dusting
In the mixer bowl, combine the flour, yeast, sugar and salt. Add the egg, half of the water, evaporated milk and shortening and blend using the paddle attachment in the mixer.
Add flour if necessary so dough forms a ball that isn't overly sticky.
Flour a work surface and remove the ball of dough from the mixer. Kneed lightly for a minute, and form into a ball. Dust with more flour if necessary to prevent it from sticking. Wrap loosely in plastic wrap or a plastic bag and store in the refrigerator overnight.
Dust the work surface with flour and roll the dough out to 1/8" thickness. Cut into 2 1/2" to 3" squares. I found that a metal bladed dough scraper works better than a knife.
Drain on a wire rack and dust with powdered sugar. Serve hot.
Served with 3 slices of Vermont Smoke and Cure bacon, a fresh-squeezed orange juice mimosa and coffee.
This recipe is scaled and modified from this recipe .