' Dunham Cellars - 26Brix Beignets

26Brix Beignets

26Brix Beignets

New Orleans style pastry
Mike Davis, 26Brix Chef
Harvest 2004



1 cups warm water
ounce active dry yeast
cup sugar
teaspoon salt
1 whole egg
1 cup evaporated milk
7 cups flour
cup soft shortening or margarine
Oil for frying (peanut oil works well)
Confectioner's sugar
Ice Cream


Place the warm water in mixing bowl. Spread the yeast evenly over the water and let bloom for 5 minutes. Add the sugar, salt, egg and milk to the yeast and blend well with a whisk. Add half of the flour and beat until smooth. Add the shortening and the rest of the flour and beat until smooth. Cover this mixture with plastic and chill overnight. To make the beignets, roll out dough to 1/8" thick and cut into 2" squares. To cook, heat oil or shortening to 375 . Gently place squares in oil. Cook until each side is golden brown. Beignets should puff up like "pillows." Remove from oil and place onto a paper towel to drain excess oil. To serve, dust beignets heavily with powdered sugar. Makes approx 80 beignets