Gastronomie

-it all starts with a taste on the tip of the tongue-

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French Market Beignets recipe 1 1/2 cups water1 (1/4 ounce) packet yeast1/2 cup sugar2 eggs7 cups flour1 teaspoon salt1 cup evaporated milk1/4 cup Crisco shortening, softenedconfectioners’ sugaroil (for deep frying)Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then stir well to dissolve the yeast When the yeast is dissolved and frothing add sugar, salt and milk.Beat the two eggs and add to the bowl. Add Crisco. Stir well and slowly add the 7 cups of flour. Stir until the flour is well mixed in and the dough is in a big ball, cover with plastic and place in the refrigerate overnight.The next day roll small pieces of dough on a floured board. Roll as thin as you can and cut into 2-inch squares.Fry in 360 degree F oil for about 3 minutes until light brown.Shake the beignets in a bag in confectioner’s sugar.

French Market Beignets recipe

1 1/2 cups water
1 (1/4 ounce) packet yeast
1/2 cup sugar
2 eggs
7 cups flour
1 teaspoon salt
1 cup evaporated milk
1/4 cup Crisco shortening, softened
confectioners’ sugar
oil (for deep frying)

Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then stir well to dissolve the yeast When the yeast is dissolved and frothing add sugar, salt and milk.

Beat the two eggs and add to the bowl. Add Crisco. Stir well and slowly add the 7 cups of flour. Stir until the flour is well mixed in and the dough is in a big ball, cover with plastic and place in the refrigerate overnight.

The next day roll small pieces of dough on a floured board. Roll as thin as you can and cut into 2-inch squares.

Fry in 360 degree F oil for about 3 minutes until light brown.

Shake the beignets in a bag in confectioner’s sugar.