Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

1 package active dry yeast
1/2 cup granulated sugar
2 tablespoons vegetable shortening
1 1/4 cups warm milk (110º)
1 egg, beaten
4 to 4 1/2 cups all-purpose flour, plus more for dusting
Pinch of salt
Powdered sugar for dusting
5 cups of Chicory
Coffee, hot
5 cups whole milk, hot

1. In the bowl of an electric mixer fitted with a dough hook, add the yeast, sugar, shortening, and milk, and mix for 2 minutes.
2. Add the egg and mix well.
3. Reduce the speed to low, add 4 cups of the flour and the salt, and mix just until the flour is incorporated, about 1 minute.
4. Increase the speed to medium and mix until the dough forms a smooth, slightly tacky ball, leaves the sides of the bowl, and climbs up the dough hook, adding more of the remaining 1/2 cup flour as necessary.
5. Remove the dough from the bowl and, using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to coat on all sides.
6. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
7. Preheat the fryer to 360ºF.
8. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick.
9. Lightly dust the surface of the dough with flour.
10. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4- inch thick.
11. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
12. Fry the beignets, a few at a time, until golden brown, puffed, and crispy on all sides, 3 to 5 minutes. Be sure to turn the beignets over to ensure even browning on both sides.
13. Remove and drain on a paper towels.
14. Sprinkle the beignets with powdered sugar and serve.
15. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk.
16. Stir well.
17. Serve the coffee with the beignets.