As the holiday season approaches, we tend to spend most of our time with family and friends. To make this season a memorable one, thought it would be a great idea to make something unforgettable for them, rather than going out to get something already made. This could also be fun for parents and kids to spend time together in the kitchen, “Bonding”.
Rather than baking a cake or cookies I thought Beignet would be different and interesting to dish up fro the loved ones.
Some tips to help make a great Beignet:
- Don’t over mix your dough, so you it comes out light and fluffy
- Make sure you oil is hot before you start frying
- Fry a little at a time to prevent soggy pastry
Recipe Courtesy Chef Abiodun Williams
Active Yeast 5g
Warm Water 180g
Evaporated Milk 120g
All Purpose Flour 440g
Vegetable Shortening 25g
Vegetable oil (for frying) 470g
Icing / Confectioners Sugar 15g
– In a bowl dissolve yeast in warm water
-Mix together sugar, salt, evaporated milk
– Add water to milk mixture and blend
– Add half the flour to the mixture and beat until smooth
– Add the shortening and remaining flour.
– Mix until smooth
– Cover with plastic wrap and chill for 24 hours
Day two: (Start by heating your oil. While that is heating up continue working on beignet)
– Roll out dough on a floured surface to about 1/8 inches thick
– With a knife or cutter, cut dough into small squares of the same size for even cooking.
– Get a plate or pan with paper napkins ready.
– When oil is hot start frying beignets. If they don’t pop up when you put it in, means its not hot enough
– Once brown on both sides, drain in paper napkins
– Sprinkle icing / confectioner sugar on hot beignets. Serve warm