Easy Beignet

dessertfortwo.com

Sabina de Stecher

Intermediate cook with extensive experience cooking gluten free.

2 tablespoons warm water (105°F)

½ teaspoon active dry yeast

2 teaspoon vegetable shortening

1 tablespoon sugar (plus a pinch for yeast proofing)

3 tablespoons whole milk

1 large egg white

3 tablespoons boiling water

1 ¼ cups all-purpose flour (plus extra for rolling)

pinch of salt

2 cups neutral oil for frying (I use canola)

1 cup powdered sugar

Directions at dessertfortwo.com

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