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Shape the dough into small balls using a teaspoon or 1/2 tablespoon. To achieve that light, airy result, the dough is everything. As you may have guessed, beignet dough requires some TLC. You must have your ingredients measured just right, pay attention to the consistency of the dough and we can’t forget the shortening or butter since every good pastry needs some fat.
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Add 1 cup evaporated milk, 2 large eggs (slightly beaten), 1 tsp. of salt, and 1/2 cup granulated sugar. 3 of 5 Step 2: Form the Beignet Dough Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm.

Directions Step 1 Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp.
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Beignet (BEN-yay) is a French term that means bump and it originally meant fritters made with choux pastry, as in this version. So while you may wonder whether you should really be taking the time to make a yeast dough, this is an authentic version. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried choux pastry. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).

The Spruce / Diana Chistruga Add salt and flour, and quickly stir until a sticky batter is formed. Remove from heat. The Spruce / Diana Chistruga Beat in Beignet ( / ˈbɛnjeɪ / BEN-yay, also US: / beɪnˈjeɪ, bɛnˈjeɪ / bayn-YAY, ben-YAY, French: [bɛɲɛ]; lit. ' bump ') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. Directions Step 1 In a large bowl, dissolve yeast in warm water.