French market beignets

Yield: 36 Servings

Measure Ingredient
1 pack Dry yeast
¼ cup Very warm water
¼ cup Sugar
½ teaspoon Each salt and nutmeg
1 Egg, beaten
¾ cup Canned evaporated milk
2 tablespoons Vegetable oil or shortening
3½ cup All-purpose flour

Makes about 36

Oil for frying Powdered sugar

Dissolve yeast in the water, add sugar, seasonings, egg, evaporated milk, oil, and flour. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled.

Punch down, knead 4 or 5 times, and roll into a long, 18 by-12-inch rectangle ⅛-inch thick. Cut into rectangles 3 by 2 inches, cover lightly with plastic, and let rise again about 20 minutes.

Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3 at a time until the beignets puff and turn golden brown on both sides. Drain on paper towels. Drop them in a paper bag filled with powdered sugar and shake until coated. Serve hot.

I Hear America Cooking From the collection of Jim Vorheis

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