Beignet Twists Recipes

Steps:

• Combine first 8 ingredients in medium bowl; add 1 tablespoon oil and whisk to blend. Add flour 1/2 cup at a time, mixing until very thick dough forms; scrape out onto lightly floured surface. Knead until no longer sticky, about 3 minutes. Roll out dough to 10x12-inch rectangle. Cut lengthwise into 3 strips, then crosswise into 3/4-inch-wide strips.
• Pour oil into large saucepan to depth of 1 inch. Heat oil to 350°F. Working in batches, twist each strip of dough several times and drop into oil. Fry until golden, turning occasionally, about 2 minutes. Using slotted spoon, transfer beignets to paper towels and drain. Sift powdered sugar over. Serve warm or at room temperature. (Can be made 2 days ahead. Store airtight at room temperature.)

Steps:

• Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
• Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
• Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.

Steps:

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