Monday, February 21, 2011

Beignets by Kunti

1 pkg active dry yeast (approx 1 1/4tsp)
1 1/2 c warm water
1/2 c sugar
1 tsp salt
4 tbsp yogurt
1 c of evaporated milk
7 c plain flour
1/4 c soft shortening
oil for frying
icing sugar/confectioners sugar

In large bowl sprinkle yeast over water, stir to dissolve. Add sugar, salt, yogurt and milk. Blend with rotary beater. Add 4 cups flour, beat smooth. Add shortening, beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8 inch thick. Cut into 2 1/2in squares. Deep fry at 360F/180C 2-3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with icing sugar. Makes about 5 dozen - dough keeps well in fridge for several days. Cover bowl with saran wrap/cling film and punch down occasionally.

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