Recipe#66

Servings: Yield: 100 Portions
Portions: 3 Beignets Each
Pan Size:
Temperature: 360 degrees F. Deep Fat

INGREDIENTS

1 cup plus 2 tbsp. (6 oz) yeast, active, dry
1 1/2 qt. (3 lb) water, warm (105 to 110 degrees F.)
4 1/4 cups (1 lb 14 oz) sugar, granulated
4 1/2 tbsp. (3 oz) salt
2 1/2 cups (1 lb 2 oz) shortening
2 cups (10 eggs) eggs, whole
4 3/4 cups (2 lb 6 oz) water, cold
6 tbsp. (3 oz) vanilla
6 1/2 qt. (6 lb 8 oz) flour, wheat, bread, sifted
4 qt. (4 lb) flour, wheat, general purpose, sifted

INSTRUCTIONS

Sprinkle yeast on top of 1 1/2 qt. warm water. DO NOT USE TEMPERATURES ABOVE 110 DEGREES F. Mix well. Let stand 5 minutes; stir.

Cream sugar, salt, and shortening together in mixer bowl. Blend in eggs, yeast mixture, cold water, and vanilla.

Sift dry ingredients together and add to mixture. Use dough hook and mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range between 78 to 82 degrees F.

1. PROOF: Set in warm place (80 degrees F.) 1 1/2 hours or until double in bulk.
2. PUNCH: Divide into 3-lb pieces; round up; let rest 10 to 20 minutes.
3. MAKE UP: Roll each piece to 1/2 inch thickness. Cut with floured doughnut cutter.
4. Roll each piece into a rectangle 18 by 26 inches, 1/8 inch thick. Cut 6 by 8.5. FRY: Until golden brown on underside. Turn and fry on the other side. Drain.
6. FINISH: As desired.

NOTE: In step 6, sprinkle with 2 qt. (2 lb) sifted powdered sugar.