Simply roast asparagus in the oven with some balsamic vinegar, olive oil, and salt for a quick and simple preparation. Depending on the thickness of the asparagus, different baking times apply.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup water
- 1 tablespoon yeast
- ¼ cup shortening
- ½ cup sugar
- 1 teaspoon salt
- 1 cup boiling water
- 1 cup evaporated milk
- 2 eggs, beaten
- 7 ½ cups flour
- 1 quart vegetable oil for frying
- 1 cup confectioners’ sugar for dusting
Instructions
- Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
- Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
- Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
- Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
- Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
- Wrap any remaining dough with plastic wrap and it will keep in the fridge up to a week.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 231 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best recipe i love it
Easy to make. My kids love it. One of my faves that I share with my friends.
This rating is for this recipe as BREAD. I refrigerated it overnight, brought it to room temperature, divided it into two loaves, kneaded them slightly to form loaves to fit loaf pans sprayed with cooking spray, covered them with a towel, then let them rest in the oven for about an hour. After than time, remove the towels, set the oven temperature to 350 (without preheating) and bake for 50 minutes. The dough rises even more and bakes perfectly. A light crunchy crust and a moist, even center. Very clean taste. Totally delicious. Great as is or toasted.
Well i made the dough Saturday But officially made them a while ago … Absolutely wonderful .. a very simple recipe most ingredients always in your home. I added a little mixed essence too! but next time gonna add raisins not to many just a few ….
i decided to make these and followed the recipe to a T, well, they came out dry and tasteless, all i could taste was the shortening,
I made these to celebrate my birthday and pretend I was at Disney, two hearty thumbs up. I made a 1/2 recipe, it was easy and they turned out perfectly!
I was nervous to make this. I’m not exoeoeiemced making dough. This was the easiest dough to make. And it turned out perfectly. Thank you!
They were delicious! However, if giving half stars were an option I would give these a 4 1/2 star rating. The inside was a little bit airy, but it also complimented it too. I would definitely make it again!
Great recipe! Easy to follow and yummy to eat. Thanks so much!
Great Recipe! Made during the COVID-19 quarantine. These tasted amazing and my family loved them. Will make again!
Omg! I didn’t realize I could make something this delicious!
I made these as my first fried treat and they turned out perfect!! I would eat these breakfast lunch and dinner
My family loved them I didn’t change anything and they were perfect. Will make them often.
Another family favourite!
tomorrow
these were delicious! i have made them 3 or 4 times and each time they came out wonderful. for those of u who came out with rocks, it may be a problem w ur yeast. i recommend adding a bit of vanilla or cinnamon into your dough, as it gives added flavor these r great for breakfast with some jam it makes quite a lot, so i love to make these for christmas parties, or get togethers
I followed the recipe to a “t” with no changes. I had the originals at Cafe Du Monde and felt like I was there enjoying them!!! A great tip that works: make the batch and keep it in the fridge to make later-so easy to roll, cut and fry! Can also freeze in batches for later. Worth it!!
This is very reminiscent of the Ritz Carlton New Orleans in house beignets which our family prefers over Cafe du Monde. Thank you for sharing!
Turned out beautifully! My grandkids loved them – so did I! No changes whatsoever.
no they came out great,I have made them many times. Fantastic
Easy to make and tasted delicious!! I froze the left over dough and will try it again after thawing in the fridge overnight.