|1 each||Package yeast|
|1 each||Egg, room temp., beaten|
|3 cups||Flour, sifted|
|½ cup||Lukewarm water|
|1 cup||Evaporated milk, room temp.|
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 flour surface and roll out to ¼ inch thickness.
Cut into 2-½ 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. Dough will keep in refrigerator for several days. Makes about 2 to 2-½ dozen.
Submitted By EARL SHELSBY On 11-07-94
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