Beignets (French Market Doughnuts)

1 tbsp. yeast
1/2 cup lukewarm water
1 egg, at room temperature, beaten
1/4 cup sugar
1 tsp. salt
1 cup evaporated milk, at room temperature
3 cups sifted flour
Vegetable oil
Powdered sugar

Directions:

In a mixing bowl dissolve yeast in lukewarm water. Add egg, sugar, salt and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight.

Turn dough onto a floured surface and roll out to 1/4-inch thickness. Cut into 2-1/2 inch squares and allow dough to dry on floured board 10 to 12 minutes before frying. Fry in 1-inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes.

With slotted spoon remove beignets and place on a paper towel to drain. Sprinkle liberally with powdered sugar.

Comments from Kathleen Morrison :

Dough will keep in refrigerator for several days.

User Reviews:

I used to live in New Orleans, and I was having a craving for beignets. This recipe was just what I was looking for.

Submitted by Michele on December 04, 2000

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