Bourbon Street Beignet Puffs

Bourbon Street Beignet Puffs

Ingredients:

Crisco shortening for frying

1 cup water

1/2 cup butter

1/4 tsp. salt

1 cup all-purpose flour

1 Tbsp. plus 1 1/2 tsp. granulated sugar

4 eggs - room temp.

1 1/2 tsp. vanilla

powdered sugar

Directions:

Heat enough shortening to cover 2 -3 inches in bottom of skillet.

In a separate saucepan, combine water, butter and salt. Bring to a boil. Add flour and sugar. Reduce heat to medium and stir until dough is smooth, glossy and comes away from side of pan. Remove from heat. Stir 2 minutes to cool slightly. Add eggs 1 at a time. Beat after each addition until well blended. Beat in vanilla.

Drop by spoonfuls, a few at a time, into hot shortening. Fry several minutes or until deep golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Toss in powdered sugar.

Serve warm!