New Orleans Beignet
 MaMaw Beignets 

These beignets are by way of the Lower Ninth Ward.  Beignets are the official state doughnut of Louisiana.  This is my MaMaws’ recipe.

1 (1/4 oz.) package active dry yeast, 1/4 cup lukewarm water, 1 teaspoon sugar.  Add these ingredients to a large metal bowl, set aside for 5-8 minutes. To the bowl, add 3/4 cup scalded  evaporated milk, 2 eggs, slightly beaten, 1 teaspoon salt, 1/4 cup sugar.  In a saucepan boil 1 cup water; stir in 1/4 cup butter flavored shortening, stir until the shortening melts.  Pour the shortening into the bowl with the yeast.  Using a hand mixer, on low speed, slowly add 3 1/2 cups flour until soft dough forms.  Turn the dough out into a greased bowl, slightly grease top of the dough.  Cover the bowl with a towel and refrigerate for 10 hours. Turn the dough out onto a lightly floured surface.  Roll out the dough to 1/4 inch, cut into 2-inch squares. Get out that old cast iron dutch oven, pour about 3-inches of peanut oil into the oven.  Heat oil, fry dough squares until golden brown on both sides. Make sure you drain on a wire rack, if you drain on a paper towel the bottoms will become soft and mushy.  Dust with powdered sugar while they are still hot.

Meet Emma my MaMaw

Cooking with Jacque Rose

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