New Orleans Beignets
Best of Country Breads
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These sweet French doughnuts are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans.
SERVINGS: 24
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep: 15 min. Cook: 35 min.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup evaporated milk
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 4-1/2 cups self-rising flour
- Oil for deep-fat frying
- Confectioners' sugar
Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and 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 dough down. Turn onto a floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar. Yield: 4 dozen.