A New Orleans tradition lives on at Harold's in the Heights! Deep fried beignets dusted with powdered sugar and served with a crème anglaise (English cream) sauce from Chef Antoine Ware.
- 1 package active dry yeast
- 1 ½ cups warm water (100 to 115 degrees F)
- ½ cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1 cup Evaporated milk
- 7 cups all-purpose flour
- ¼ cup VEGETABLE SHORTENING
- Oil for deep frying
- powdered sugar for dusting or burying depending on taste
- Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
- Let proof for 10 minutes.
- Add the rest of the sugar, salt, eggs and evaporated milk.
- Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 ½ inches by 3 ½ inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F.
- Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
- Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- After removing from oil into a brown paper bag full of powdered sugar and shake to coat.
Recipe and Image courtesy of Harold's Restaurant & Tap Room.
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