Print
Total:
3 hr 15 min
Prep:
30 min
Inactive:
2 hr
Cook:
45 min
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 1 package active dry yeast
  • 1/2 cup granulated sugar
  • 2 tablespoons vegetable shortening
  • 1 1/4 cups warm milk (110 degrees)
  • 1 egg, beaten
  • 4 1/2 cups all-purpose flour
  • Pinch of salt
  • Oil for frying
  • Powdered sugar for dusting
  • 5 cups of Chicory Coffee, hot
  • 5 cups whole milk, hot

Directions

In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.

Preheat the vegetable oil a deep fat fryer to 360 degrees F.

Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk. Stir well.

Serve the coffee with the beignets.

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