Yield: 36 servings
Measure | Ingredient |
---|---|
¾ cup | Evaporated milk (undiluted from can) |
½ cup | Sugar |
½ cup | Butter |
¾ teaspoon | Salt |
½ cup | Warm water |
\N \N | ISBN 0-671-70817-1 ] Posted by Fred Peters. |
1 pack | Active dry yeast |
1 \N | Egg (extra large) |
4½ cup | Flour |
\N \N | Oil for frying |
\N \N | Confectioners' sugar |
Combine the evaporated milk, sugar, butter and salt in a saucepan.
Heat until the butter is melted, then cool to lukewarm. Pour the warm water into a large bowl and sprinkle in the yeast; stir until completely dissolved. Add the lukewarm milk mixture and the egg.
Beat in t cups of the flour. Add enough of the remaining flour to make a dough.
Turn the dough out onto a floured board. Knead until smooth and elastic, about 8 minutes. Place the dough in a large greased bowl and cover with a damp towel. Let rise in a warm place until doubled in size, about 2 hours. Punch the dough down on a floured board and knead. Roll out to a rectangle about ¼-inch thick. Cut into 2½ inch squares, cover with a towel, and let rise for ½ hour or until doubled.
Heat the oil in a deep fryer to 375F. Fry the beignets a few at a time until puffed and golden brown, about 3 minutes, turning once.
Drain. While still warm, sprinkle generously with confectioners' sugar.
Makes about 3 dozen.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; Submitted By DAN CEPPA On 10-12-94