Ingredients
- 1 pkg. dry yeast
- 1 c. warm water (105 to 115)
- 3/4 c. canned evaporated milk
- 1/4 c. sugar
- 1 tsp. salt
- 1 large egg, lightly beaten
- 4 to 4 1/2 c. all-purpose flour
- Vegetable oil
- Sifted powdered sugar
Directions
Combine yeast and water; let stand 5 min. Combine yeast mix, evaporated milk and next 3 ingredients. Gradually stir in flour to make a soft dough. Cover and refrigerate 8 hours. Turn dough out onto well-floured surface; knead 5 or 6 times. Roll into a 12 x 15 rectangle; cut into 2 1/2 inch squares. Pour oil to depth of 3 to 4 inches in Dutch oven; heat to 375. Fry 3 or 4 beignets at a time, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar. 2 1/2 dozen. (I have never had these with a sauce, just the powdered sugar.)
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Submitted 6/13/05.
Source: Southern Living Annual Recipes '94
Submitted By: Ruth Burbage
burbage@pell.net
French Market Beignets