New Orleans Beignets
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 cup evaporated milk
1/2 cup oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and
2 cups flour. Beat until smooth. Stir in enough remaining flour to form a
soft dough (dough will be sticky). Do not knead. Cover and refrigerate
overnight.
Punch down dough. Turn onto a floured surface; roll into a 16 by 12-inch
rectangle. Cut into 2-inch squares.
In a deep cast-iron or electric skillet, heat 1 inch oil to 375 degrees. Fry
squares, in batches, until golden brown on both sides. Drain on paper
towels. Roll warm beignets in confectioners' sugar.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons
baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose
flour to measure 1 cup.
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 cup evaporated milk
1/2 cup oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and
2 cups flour. Beat until smooth. Stir in enough remaining flour to form a
soft dough (dough will be sticky). Do not knead. Cover and refrigerate
overnight.
Punch down dough. Turn onto a floured surface; roll into a 16 by 12-inch
rectangle. Cut into 2-inch squares.
In a deep cast-iron or electric skillet, heat 1 inch oil to 375 degrees. Fry
squares, in batches, until golden brown on both sides. Drain on paper
towels. Roll warm beignets in confectioners' sugar.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons
baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose
flour to measure 1 cup.
