New Orleans Beignets

Ingredients

2 ¼ tsp. active dry yeast
1 ½ cups warm water 110° F
½ cup white sugar
1 tsp salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup European style butter
vegtable oil for frying
¼ cup confectioners' sugar
Raspberry Coulis Mix
Creme Anglaise Sauce Mix made with chocolate milk

Instructions

1 In a large bowl, dissolve yeast in warm water and let sit for 5 minutes.
2 Add sugar, salt, eggs, evaporated milk, and blend well.
3 Mix in 4 cups of the flour and beat until smooth.
4 Add the butter and the remaining 3 cups of flour and mix until the butter is just mixed incorporated into the dough.
5 Cover and chill for up to 24 hours.
6 Roll out dough 1/8 inch thick.
7 Cut into 2 1/2 inch squares.
8 Fry in 360 degree F (180 degrees C) hot oil.
9 If beignets do not pop up, oil is not hot enough.
10 Drain onto paper towels.
11 Shake confectioners' sugar on hot beignets.
12 Serve warm.

Notes

Plating Suggestion

Decorate dessert plate with prepared RC Raspberry Coulis Dessert Sauce Mix and RC Crème Anglaise Sauce Mix made with chocolate milk.

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RC Peach Coulis Mix is a versatile dessert sauce which can be used to produce both Sweet and Savory menu items. A great item to use in beverages and the bar too. Easily prepares with water, produces a yellow coulis with a fresh Peach Flavor. Beverage Menu Ideas • Add...

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