Beignets (New Orleans Doughnuts)

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 5-1/8 oz 3/4 cup
WATER,WARM 2 lbs 3-3/4 cup
SUGAR,GRANULATED 1-1/4 lbs 2-3/4 cup
SALT 1-7/8 oz 3 tbsp
SHORTENING 10-7/8 oz 1-1/2 cup
EGGS,WHOLE,FROZEN 10-3/4 oz 1-1/4 cup
WATER,COLD 1-1/2 lbs 2-3/4 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
FLOUR,WHEAT,BREAD 4-7/8 lbs 1 gal
FLOUR,WHEAT,GENERAL PURPOSE 2-3/4 lbs 2 qts 2 cup
MILK,NONFAT,DRY 2-3/8 oz 1 cup
SUGAR,POWDERED,SIFTED 1-1/3 lbs 1 qts 1 cup

Method

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
for use in Step 3.
2 Cream sugar, salt, and shortening in mixer bowl at medium speed.
3 Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
4 Sift together flours and milk; add to mixture. Using dough hook, mix at low speed 1 minute or until all flour mixture is
incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature
should be 78 F. to 82 F.
5 FERMENT: Cover and set in warm place, about 80 F., 1-1/2 hours or until double in bulk.
6 PUNCH: Divide into even pieces; shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 MAKE-UP: Roll each piece onto a rectangular sheet, about 18 inches wide, 29 inches long, and 1/8-inch thick. Cut 6 by 9.
8 FRY: Until golden brown on underside. Turn and fry on other side. Drain on absorbent paper.
9 Sprinkle with sifted powdered sugar.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
289 cal 38 g 5 g 13 g 13 mg 219 mg 17 mg

Portion

2 Each

Yield

100