Ingredients:
1 envelope (or 7 grams) dry active yeast
½ Cup sugar
1.5 cups warm water
3 eggs
1/4 cup shortening
1 cup whole milk
½ teaspoon salt
6.5 cups AP flour
Canola oil
Powdered Sugar
Instructions:
In a mixing bowl add warm water, combine yeast and sugar. Stir vigorously until yeast and sugar dissolve and let sit for 10 minutes to let the yeast activate and bubble. In a separate bowl, whisk together the eggs, milk and salt until smooth. Add the yeast mixture to the egg mixture and whisk together. Add the shortening and then add slowly start adding your flour into the mix until it incorporates evenly. Remove the dough from the bowl and knead it over a clean, floured cutting board. Knead the dough until it forms a solid ball and then stop, cover and let it rest for at least 2 hours to proof at room temperature. Once the dough has proofed, remove and roll out onto a clean, floured, surface. Roll out the dough to about ¼” thickness and cut to your desired size (we use 2×2”). Carefully drop the beignets into a cast iron skillet or deep fryer set to 350 F, flip the donuts occasionally to cook both sides until golden brown. Remove from the oil to drain for a few moments, plate and liberally sprinkle with powdered sugar. Enjoy!
From the Restaurant: The Gumbo Bro’s in Brooklyn, NY
As seen on Harry Connick Jr. TV Show