Beignets (new orleans dou

Yield: 100 Servings

Measure Ingredient
2 quarts WATER; WARM
5¼ cup WATER; COLD
6 \N EGGS SHELL
4 ounces MILK; DRY NON-FAT L HEAT
6½ pounds FLOUR GEN PURPOSE 10LB
2 pounds SUGAR; GRANULATED 10 LB
9 ounces SHORTENING; 3LB
2 ounces IMITATION VANILLA
3½ ounce YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT

:

1. 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.

2. CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED.

3. ADD EGGS, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED UNTIL BLENDED.

4. 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.

5. PROOF: SET IN WARM PLACE (80 F. ) 1½ HOURS OR UNTIL DOUBLE IN BULK.

6. PUNCH: DIVIDE DOUGH INTO 3 LB PIECES.

7. MAKE-UP: ROLL EACH PIECE INTO A RECTANGULAR SHEET, ABOUT 18 INCHES WIDE, 19 INCHES LONG, AND ⅛ INCH THICK. CUT 6 BY 9.

8. FRY: UNTIL GOLDEN BROWN ON UNDERSIDE. TURN AND FRY ON OTHER SIDE DRAIN ON ABSORBENT PAPER.

9. 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, .

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