Inspired by one of my favorite New Orleans’ restaurants, Cafe Dumond, I serve beignets for Christmas breakfast! The dough is easy to make the night before Christmas. On Christmas morning, I roll out the dough, cut it into squares, fry, sprinkle with confectioners sugar, and serve with honey!
One of my favorite Christmas traditions is making beignets for Christmas breakfast!
- 1 pkg active dry yeast
- 1 1/2 cups warm water, not over 110º
- 1 T. sugar
- 1/2 cup soft shortening
- 1/2 cup sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 t. salt
- 7 cups all-purpose flour
- 1 big tub Criscoº for frying
- 2 cups confectioners sugar
- 1 cup honey
In a 4-cup Pyrexº mixing cup, add the yeast, water, and sugar; stir to combine and set aside until frothy.
In the bowl of an electric mixer, add the shortening and sugar; cream together. Add the eggs, milk, and salt; blend together. Add the yeast mixture; blend until combined.
Gradually add the flour and continue to mix until smooth. The dough will have the consistency of a very thick pancake batter.
Cover and chill overnight.
In the morning, remove the dough from the refrigerator and allow to come to room temperature.
While rolling out the dough, in a deep cast iron skillet, add the Criscoº, heat over a medium/high heat to 360º. Watch carefully!!!
On a lightly floured Silpatº, roll out the dough to 1/8" thickness.
Cut into 2" squares.
Place brown paper bags in jelly roll pans; set aside.
Deep fry the squares in batches, being careful not to crowd the pan. Cook on one side until light brown, flip and cook on the other side until light brown.
Remove and drain on the prepared pan lined with bags.
Place the beignets on a serving platter. Sprinkle with confectioners sugar.
Serve with honey!