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Ingredientes
- 1 pkt Active dry yeast
- 1/2 c. Granulated sugar
- 2 Tbsp. Vegetable shortening
- 1 1/4 c. Hot lowfat milk (110 degrees)
- 1 x Egg beaten
- 4 1/2 c. All-purpose flour
- 1 pch Salt Oil for frying Powdered sugar for dusting
- 5 c. Chicory coffee warm
- 5 c. Whole lowfat milk warm
Direcciones
- Preheat the fryer to 360 degrees.
- In the bowl of an electric mixer, fitted with a dough hook, add in the yeast, sugar, shortening, and lowfat milk, mix for 2 min. Add in the egg. Mix well. Add in 4 c. of the flour and salt. Beat at low speed till all of the flour is incorporated, about 1 minute. Then beat at medium speed till the mix forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a hot, draft-free place till it doubles in size, about 2 hrs.
- Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets. Fry the beignets, a couple at a time till golden and crispy on all sides, about 3 to 5 min. Remove and drain on a paper towels.
- Sprinkle the beignets with powdered sugar and serve.
- Fill each c. with 1/2 c. of coffee and 1/2 c. of the warm lowfat milk. Stir well. Serve the coffee with the beignets.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 10 servings | |
| Calories 361 | |
| Calories from Fat 70 | 19% |
| Total Fat 7.88g | 10% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.86g | |
| Cholesterol 32mg | 11% |
| Sodium 70mg | 3% |
| Potassium 301mg | 9% |
| Total Carbs 60.28g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.18g | 12% |
| Protein 11.6g | 19% |
