Aaaand we’re back from the beach. But don’t fret pumpkins! We have one more rather decadent, completely insanely delicious, vacation dessert to share.
Now when these Blue-Eyed Bakers head to the beach, we go prepared. Sunscreen, books, small French bulldogs, pre-mixed Dark ‘n Stormy’s…you know, just the essentials.
Oh, and a deep fryer. Yup. You heard us. Like we said...essentials.
And you know what you can deep fry? Everything.
No really, you can probably deep fry just about anything you can get your hands on. Trust us. We fried a lot.
And then we made beignets. Because really, after the sweet potato fries, frickles (fried pickles people, come on now) and gumbo ya-ya. Beignets were just the next step. Oh and the fried green tomatoes.
Oooh and the tempura vegetables. Because we’re healthy and vegetables are good for you. Mmm hmm.
But back to those beignets, you need to make these. And you definitely don’t need a deep fryer, just get your hands on a rather scary amount of vegetable oil and a big old pot. Ooh and a thermometer. And you're all set. You can vacation just like the bakers. Exciting right?
Deep fried beignets, just a Blue-Eyed beach baking essential.
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
1/2 cup white sugar
1 teaspoon salt
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and mix well. Add in half of the flour and beat until incorporated. Add the shortening, blend, and then add the remaining flour.
Cover and chill for up to 24 hours.
Heat vegetable oil to 375 degrees F in a large pot or a deep fryer.
Roll out dough 1/8 inch thick. Cut into 2 inch squares (roughly) and fry in batches. Beignets should pop up quickly. Cook 3-5 minutes, rotating if needed to evenly brown.
Drain on paper towels. Serve warm with powdered sugar.