Beignets

About a year and a half ago Dustin and I took a trip to Disneyland. Just the two of us went, and those 3 days were some of the funnest days of our marriage. We discovered this little restaurant in the park called Cafe Orleans. We went there EVERY DAY and got the same meal. Gumbo, seasoned french fries and mickey mouse shaped beignets.

Beignets are basically dougnuts, and they are so *SO* good. At Disneyland they served them with a vanilla cream sauce and a raspberry sauce for dipping. I didn't make either (got to watch those calories right?) but I will definitely be looking for a recipe for the next time I make these bad boys.

This recipe makes a TON. Cut it in half and you'll have plenty!

Also- my photobucket account was acting up so you get smaller pictures for this post.
SORRY.

Ingredients:

• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Directions:

1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Okay- so I never can seem to take pictures of every step. Kate is usually awake when I'm cooking, so it's a situation of bad multitasking skills. Some of the dough I cut into strips, but I found it was just easier to use a circle cookie cutter. Which in my house is a cup. My cups are also my rolling pins. I need kitchen equipment badly.

I served these with Progresso Gumbo. haha. I will definitely be making homemade gumbo sometime soon. I love New Orleans food!