Beignets (New Orleans Doughnuts) Recipe

• 2 quart WATER, Hot
• 5 1/4 c. WATER, Cool
• 6 x Large eggs SHELL
• 4 ounce Lowfat milk, DRY NON-FAT L HEAT
• 6 1/2 lb FLOUR GEN PURPOSE 10LB
• 2 lb SUGAR, GRANULATED 10 LB
• 9 ounce SHORTENING, 3LB
• 2 ounce IMITATION VANILLA
• 3 1/2 ounce YEAST BAKER 2 LB
• 1 ounce SALT TABLE 5LB

1. TEMPERATURE: 375 F. DEEP FAT
2. 1.
3. SPRINKLE YEAST OVER WATER.
4. Don't USE TEMPERATURES ABOVE 110 F. MIX WELL.
5. LET STAND 5 Min; STIR, SET ASIDE FOR USE IN STEP 3.
6. 2.
7. CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED.
8. 3.
9. Add in Large eggs, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED Till BLENDED.
10. 4.
11. SIFT TOGETHER FLOURS AND Lowfat milk; Add in TO Mix, USING DOUGHNUT HOOK, MIX AT LOW SPEED 1 MINUTE Or possibly Till ALL FLOUR Mix IS INCOCRPORATED INTO LIQUID.
12. CONTINUE MIXING AT MEDIUM SPEED 10 Min Or possibly AND ELASTIC.
13. DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F.
14. 5.
15. PROOF: SET IN Hot PLACE (80 F. ) 1 1/2 Hrs Or possibly Till DOUBLE IN BULK.
16. 6.
17. PUNCH: DIVIDE DOUGH INTO 3 LB Pcs.
18. 7.
19. MAKE-UP: ROLL EACH PIECE INTO A RECTANGULAR SHEET, ABOUT 18 INCHES WIDE, 19 INCHES LONG, AND 1/8 INCH THICK.
20. CUT 6 BY 9.
21. 8.
22. FRY: Till Golden ON UNDERSIDE.
23. TURN AND FRY ON OTHER SIDE DRAIN ON ABSORBENT PAPER.
24. 9.
25. SPRINKLE WITH 1 LB 4 Ounce SIFTED POWDERED SUGAR.
26. Recipe Number:
27. SERVING SIZE: 2 BEIGNET

water, water, eggs shell, milk, flour gen, sugar, shortening, vanilla, yeast, salt

Taken from cookeatshare.com/recipes/beignets-new-orleans-doughnuts-83280 (may not work)