beignets (french market doughnuts)

Categories
Breakfast
Bread
Cajun/creol
Doughnut
Yield
1 servings
MeasureIngredient
1 each Package yeast
1 each Egg, room temp., beaten
1 teaspoon Salt
3 cups Flour, sifted
  Powdered sugar
½ cup Lukewarm water
¼ cup Sugar
1 cup Evaporated milk, room temp.
  Vegetable oil

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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