Mardi Gras: Mini Beignets

Tuesday, March 01, 2011
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


Erin said...

I have never had or made beignets but have wanted too ever since I read about them in my very historical vampire book =o) Okay, not so historical, but good nonetheless =o) They look and sound delicious!!!

Gwen @ Gwenny Penny said...

I have never had these, but they look a little like fried dough, one of my favorite things on earth, so I'm pretty sure I'd like them:)