Biegnets
from The New Orleans Cookbook, Rima & Richard Collin, Knopf, 1975.
- 1.5 c warm water
- 1 package active dry yeast
- 1/2 c sugar
- 2 large eggs
- 1 c undiluted canned evaporated milk
- 7 c flour
- 1/4 c vegetable shortening
oil for deep frying confectioner's sugar
Put warm water in a large bowl and sprinkle dry yeast and stir until thoroughly dissolved. Add sugar, salt, eggs, and evaporated milk. Gradually stir in 4 c of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in shortening and then add the remaining flour, 1/3 c of a time, beating in with spoon until too stiff to stir, then working in the rest with your fingers. Cover the bowl with plastic wrap and refrigerate overnight.
Roll dough out on floured surface to 1/8 inch thick. cut into shapes w/ SHARP knife.
Heat oil to 360 deg. Fry 3-4 at a time until puffed out and golden on both sides.
To keep warm place in 200 deg oven.
This recipe is for large amounts, but according to the original recipe it keeps well refrigerated for a week.