Beignets

I sometimes make these fried doughnuts for a snack.

I’ve got few recipes for the beignets which are from New Orleans cuisine.

But every recipe has some shortening in the ingredients

and I can't buy it in the local supermarket.

So I changed the shortening to butter.

If you don’t like oily doughnuts, you should try this recipe.

It is my best doughnut recipe at the moment.*^0^*

Ingredients (I made 40)

7g active dry yeast

11/2 cups warm water (50 degrees C)

½ cup granulated sugar

2 eggs

1 tsp salt

1 cup evaporated milk

7 cups all purpose flour

1/2cup any nuts, chopped

1 Tbsp ground cinnamon

¼ cup melted butter

Oil, for deep frying

¼ cup icing sugar

Mix the flour, sugar, cinnamon and chopped nuts in a bowl.

In a separate large bowl, mix water and yeast.

Beat the eggs, salt and evaporated milk together in another bowl.

Mix the egg and yeast mixtures.

Add 3 cups of the flour to the yeast mixture and stir to combine.

Add the butter and continue to stir while adding the remaining flour.
Remove dough from the bowl, place onto a lightly floured surface

and knead until smooth and elastic.

Put dough into the butter greased bowl

and cover with plastic wrap or a towel.

 Allow to rise in a warm place for at least 2 hours.

Roll the dough out to about 0.7cm thickness

and cut into squares.

 Deep-fry, flipping constantly, until they become a golden colour.

Serve with icing sugar....