Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
2.25teaspoonsactive dry yeast
1.12cupswarm waterabout 110°F)
2eggspreferably organic or pastured
1cupOrganic evaporated milk
6cupssprouted white wheat flourplus more for rolling dough
0.25cupnaturally rendered lardmelted
1quartcoconut oil, avocado oil, beef tallow, or lard for frying
Organic confectioner’s sugar for dusting
In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
*You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.