Chef Jim Murphy's recipe for Kingfisher Beignet
INGREDIENTS:
1 T dry active Yeast
6 oz warm water (110 degrees)
2 oz sugar
.5 t salt
1 beaten egg
4 oz evaporated milk
3.5 cups A.P. flour
2 T Crisco or Lard
Canola oil for frying
Powdered sugar, w bowl and strainer
METHOD:
Combine yeast, water, and sugar in the bowl of a stand mixer, let sit 5 minutes until frothy, add salt, egg, and evaporated milk. Mix on low speed, add half the flour, then the shortening, and in increments the remaining flour. Turn on to board and knead to finish to a non sticky dough, add flour if you need it. Proof covered until doubled, remove punch down, and roll into a ½ inch thick rectangle, cut into strips and then cut on the diagonal to make diamond shapes, place on floured baking sheet to let rise. Prepare pan or fryer for frying. When Beignet have risen place gently in hot oil, do not overcrowd, fry for a light brown color, (happens quickly) and flip to finish other side. Remove to a draining plate cover with layers of paper towels to drain then toss with powdered sugar, using the bowl and strainer method. Best when hot, hot, hot serve with Café au Lait.
