JCB Live Wine Styles: The French - American Connection with homemade Beignets

Join Jean-Charles Boisset, Chef Rafael Molina and Patrick Egan while they venture down Beignets Road paired with some amazing Chardonnays! Today we are tasting Raymond Napa Valley Reserve Chardonnay and Bouchard Ainé Pouilly-Fuissé! The Recipe Ingredients: ¾ Cup warm water 1 Tbl. dry yeast ¼ Cup granulated sugar 1 Tbl. Kosher salt 1 large egg ½ Cup evaporated milk 4 Cups all-purpose flour 2 Tbl. vegetable shortening ¼ Cup butter ( room temperature) Directions: Add water, yeast, butter, a pinch of sugar, and milk. Mix gently. Let sit for 10 minutes or until bubbling. Add flour, sugar, and salt. Slowly add shortening while mixing. Mix for 7-10 minutes. Let sit until double in size. Roll dough out to 1 ½ inch thickness. Cut into the desired shape. Let sit for 10-15 minutes before frying. Fry until golden brown in canola oil at 350 degrees.