I am aware this may be a tough day for a lot of you. I know it will be for me. In some ways I can’t wait for November 9th to come, but in other ways, I feel like we need more time, our nation needs more time to figure this election out. Whatever the outcome, I have a feeling there will be a lot of babies born nine months from now. It’s time to pop some bottles and let the good times roll! and If you don’t feel like doing that, eat your feelings with these Classic New Orleans Beignets!
My deep fryer is out, and I am frying up a bunch of not-so-typical Chanukah goodies for you all. First off, let’s sparkle up your sufganiyot and make New Orleans Beignets instead! What’s the difference? Not much! You can even fill these babies if you like, although they are rather thick and doughy and delicious inside. It’s better to just take a big bite, then smother these dough pillows with whatever filling you were planning on. My favorite is Nutella.
Normally, beignets are cut in square shapes, but I cut these ones in diamond shapes so I could turn them into Stars of David for Chanukah. You can also easily make these into the shapes of circles like regular sufganiyot, but that’s kind of boring, right?
This recipe is it doesn’t fall flat. Most fried foods are only good for the first 10-15 minutes after frying. While these are best served immediately, they remain tasty into the next day, and are dense enough to be microwaved. The best part is you can make the dough at night, let it rise in the refrigerator, and fry up the beignets in the morning.
Keep this recipe on your Chanukah pin board, and pin the pic below!
- • 1½ cups lukewarm water
- • ½ cup granulated sugar
- • 1 envelope active dry yeast
- • 2 eggs, slightly
- • 1¼ teaspoons salt
- • 1 cup evaporated milk
- • 7 cups bread flour
- • ¼ cup shortening
- • Vegetable oil
- • Confectioners' sugar (for dusting)
- In the bowl of a stand mixer, using the paddle attachment, mix water, sugar, and yeast in a large bowl and let sit 5 minutes.
- In a medium bowl, whisk the eggs, salt, and evaporated milk together.
- Add egg mixture to yeast mixture and mix with the stand mixer.
- Stir in 3 cups of bread flour.
- Add shortening and the 4th cup of flour.
- Switch to the hook attachment, and knead in remaining flour.
- Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
- Let rise at least 2 hours or place in refrigerator overnight.
- Heat your deep fryer to 350 degrees. If you do not have a deep fryer, pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
- On a lightly floured surface, roll dough to ¼-inch thickness and cut 2-inch squares (or diamonds) with a pizza cutter.
- Working about 4 at a time, place in oil and fry, about a minute on each side, until they are golden brown.
- Test one to make sure it is cooked through. Drain on paper towels or a cooling rack and coat with powdered sugar.