Deep Fried Biegnets
|Dry yeast||1 Tablespoon|
|Warm water||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
Dissolve yeast in warm water in a large mixing bowl, stirring well; let stand 5 minutes.
Scald milk; stir in sugar, shortening, and salt.
Cool mixture to lukewarm (105Â° to 115Â°).
Add milk mixture, egg, and 2 cups flour to yeast mixture; mix well.
Stir in enough remaining flour to make soft dough.
Turn dough out onto a floured surface, and knead about 8 to 10 minutes until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, about 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface.
Roll dough into a 12- x 10-inch rectangle; cut into 2-inch squares.
Place on a floured surface; cover and let rise in a warm place, 30 minutes or until doubled in bulk.
Heat 3 to 4 inches of oil to 375Â°; drop in 3 to 4 beignets at a time.
Cook 1 minute on each side or until golden.
Drain on paper towels; sprinkle with powdered sugar.