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Directions. In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit 5 min. Add sugar, salt, eggs, evaporated milk, and mix until well combined. Add 2 cups of the flour and mix until smooth. Add the shortening, mix again, then add the remaining 1 and a ½ cups of flour.

Instructions. Combine the warm water, about 2 tablespoons of the sugar, and yeast in a large bowl and let sit for 5-10 minutes until the yeast is foamy. Add the remaining sugar, milk, butter, salt, egg, and 2 cups of the flour, mixing until well-combined using the paddle attachment of a stand mixer.

Easy Recipe Kitchn

Let the dough rest for at least 10 minutes. Preheat the oven to 200°F. Line a platter or baking sheet with paper towels. Heat 3 inches of oil in a saucepan or deep fryer to 360°F. Divide the dough in half. Knead each piece of dough briefly, then roll into a 1/4-inch-thick rectangle. Cut each rectangle into 6 pieces.

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Heat Oil - Heat 4 inches of oil in a dutch oven or deep pot to 350-360°F. Roll the Dough - Turn the dough out onto a lightly floured surface. Roll into a 1/4 inch thick rectangle. Use a pizza cutter or sharp knife to cut into 2 inch squares. Fry - Cook in batches carefully lowering each beignet into the hot oil.

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Instructions. Using a small bowl, add warm water, yeast and 1 tsp of sugar; stir until well combined. Set bowl aside for 10 minutes. Meanwhile, using the bowl for a countertop/electric mixer, add remaining 3 Tbsp of sugar, vegetable shortening and salt; mix on low speed until well combined.

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Rolling the beignets in confectioners' sugar can get messy. For a cleaner approach, place the beignets in a bag (paper or zip-top) with about 1/4 cup powdered sugar, then close up the bag and shake lightly to coat. Working with a few beignets at a time—adding more powdered sugar if and when needed—is most efficient.

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The North Rampart location also serves breakfast and lunch. Loretta's is open Monday - Friday from 9 a.m. till 5 p.m. and Saturday from 9 a.m. till 3 p.m. Not only does Loretta's have one of the most famous pralines New Orleans, but they've also got some of the most tasty beignets you've ever had.

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Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and increase the speed to medium. Knead until soft, smooth, and slightly tacky but not unbearably sticky, about 2 to 3 minutes. If needed, add more flour 1 tablespoon at a time to bring the dough together.

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Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well). 1½ cups warm water, ½ cup sugar, 2¼ tsp yeast. In another bowl, blend together the eggs, salt, and evaporated milk until incorporated. 2 eggs, 1¼ tsp salt, 1 cup evaporated milk.

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Punch down the dough and let it rise again for another 30 minutes. Step 4: Roll out the dough and cut into squares. While the oil is heating in a deep Dutch oven, roll the dough out onto a floured work surface into a 1/4-inch thick rectangle. Cut into 2 1/2-inch squares with pizza wheel. Step 5: Fry beignets.

Easy Recipe Kitchn

Line a large rimmed baking sheet with three layers of paper towels, set aside. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.

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Cook beignets: Heat 2 to 3 inches of oil in a Dutch oven to about 350°F. Flour a clean surface, and roll dough to 1/4-inch thickness. Cut into squares, and fry in batches until golden and puffed (2 minutes per side). Drain on paper towels, dust with powdered sugar, and serve.

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Bake the beignets in the oven for 12 to 15 minutes or until puffed and golden brown. Preheat the air fryer to 350°F (177°C) on the air fryer setting. Lightly spray the tray with canola or a similar neutral cooking spray. Air-fry the beignet squares (after their second rise) for 5 to 6 until the edges start to brown.

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Pour the oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner. Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then use a pair of.

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Let drain for about 30 seconds. Remove - Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly! Coat with powdered sugar - Fill your paper bag with about a cup of powdered sugar. Toss beignets into the paper bag filled with powdered sugar.

RECIPE Precious Core

Activate the yeast. Combine warm water, half the granulated sugar, and yeast. Stir the mixture and let sit until foamy and fragrant. Bring the dough together & knead. Then add in the egg, milk, butter, vanilla, flour, and salt. Knead the dough until it comes together with a smooth texture and forms into a cohesive mass.