Beignets (french market beignets)

Yield: 1 Servings

Measure Ingredient
\N \N -Lori Norman-
1 \N Pk Dry yeast
½ cup Warm water
¾ cup Sugar
1 \N Egg; beaten
1 tablespoon Salt
2 tablespoons Vegetable oil
1 cup Canned evaporated milk do not substitute
3¾ cup Flour

Dissolve yeast in warm water. Add beaten egg, sugar, salt, oil and evaporated milk. Pour all liquid into flour, and mix well. Chill overnight (a MUST).

Roll out next day on a well-floured board to ⅓-inch thick or more. Cut into squares with a knife. Fry in at least 2 inches of oil until brown on both sides. Dust with powdered sugar.


Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 14:19:00 -0400 From: Martha Sheppard <MARTHAHS@...> ~- Martha marthahs@... ~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~ 4 Food Groups: Fast, Frozen, Microwaved and Junk ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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