Easy Beignets/ Elephant Ears

 

Ingredients:

• Vegetable oil for frying
• Rhodes frozen white bread
• Confectioner's sugar (powdered sugar)
• Cinnamon
• Sugar

Directions:

• Defrost a loaf of the Rhodes white bread. (I used the defrost option on my microwave)
• On medium heat, place one inch of vegetable oil in a walled pan. I pan fry, as opposed to deep frying. Let the oil get to temperature (~350°F). You'll know it's ready when placing the end of a wooden spoon into the oil and bubbles form around the spoon.
• Tear off pieces of the defrosted loaf and make whatever shape you'd like. This is where you can either get Beignets or elephant ears depending on the thickness you make them. Place a few in the heated oil. Bubbles should form around them. If the bubbles are very rapid the heat may be too high and you'll need to turn it down a bit. Alternatively, if it isn't bubbling very much around it you'll need to turn the temperature up. If the temperature is too low, the beignet or elephant ear will absorb too much oil and it will taste greasy.
• Flip as necessary to cook on both sides. The thicker you make them, the greater the chances that the inside will not be cooked through completely, making the inside softer and doughy.
• Immediately after removing from oil, shake in a paper bag or container filled with a few tablespoons of powdered sugar or cinnamon sugar mixture.

*I used one loaf to make the amount of beignets in the picture. The dough expands when you cook it, I had shaped the beignets I made into slightly elongated walnuts.

Recipe from Mikaila