Day Two of my Knod to Mardi Gras....
I think the most important part of every holiday, culture, and day is dessert. Beignets have always said 'New Orleans'...and being the American than I am, I still think of Mardi Gras as "New Orleans." In additionl, I just think this is a necessary dish for 'A Week of Mardi Gras.' I also discovered in my exploration of Beignets, I really like the mini version because you are able to inhale more powdered sugar. This can only ever be a good thing!
Here is the recipe and process I used (via the internet research, and advice) for making Mini Beignets...
Ingredients: 1 pkgs (2 1/4 t.) active dry yeast, 1 1/2 c. warm water (follow yeast directions for exact temperature), 1/2 c. white sugar, 1 t. salt, 2 eggs, 1 c. evaporated milk, 7 c. flour, 1/4 c. shortening, vegetable oil for frying, 1/2 c. powdered sugar, paper bags
Instructions: Mix yeast and water as package instructions. When the yeast is ready, add sugar, salt, evaporated milk, and eggs. Mix well, and then add 4 c. of flour, and beat until smooth.
Add shortening and the rest of the flour. Cover and chill up to 24 hours (These taste better if the dough sits together for awhile).
Roll 1/8 inch thick, and cut into 1 inch squares. Fry in oil, turn when brown on one side. This fry quickly, but make sure . Drain on a towel. Place in a brown bag filled with your powdered sugar, close, and shake so all your beignets are covered with sugar. Makes 20+ mini Beignets, or 10 2 1/2 inch squared beignets.
Linking To: Tasty Tuesday