Beignets (new Orleans Dou
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New Orleans | 100 | Servings | |
INGREDIENTS
| 2 | qt | WATER, WARM |
| 5 1/4 | c | WATER, COLD |
| 6 | EGGS SHELL | |
| 4 | oz | MILK, DRY NON-FAT L HEAT |
| 6 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SUGAR, GRANULATED 10 LB |
| 9 | oz | SHORTENING, 3LB |
| 2 | oz | IMITATION VANILLA |
| 3 1/2 | oz | YEAST BAKER 2 LB |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT : SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR, SET ASIDE FOR USE IN STEP 3. CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED. ADD EGGS, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED UNTIL BLENDED. SIFT TOGETHER FLOURS AND MILK; ADD TO MIXTURE, USING DOUGHNUT HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCOCRPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F. PROOF: SET IN WARM PLACE (80 F. ) 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. PUNCH: DIVIDE DOUGH INTO 3 LB PIECES. MAKE-UP: ROLL EACH PIECE INTO A RECTANGULAR SHEET, ABOUT 18 INCHES WIDE, 19 INCHES LONG, AND 1/8 INCH THICK. CUT 6 BY 9. FRY: UNTIL GOLDEN BROWN ON UNDERSIDE. TURN AND FRY ON OTHER SIDE DRAIN ON ABSORBENT PAPER. SPRINKLE WITH 1 LB 4 OZ SIFTED POWDERED SUGAR. Recipe Number: D01901 SERVING SIZE: 2 BEIGNET From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 1.4mg
Sodium: 111.1mg
Potassium: 10.4mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 9g
Protein: <1g