New Orleans Beignets
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. —Beth Dawson, Jackson, Louisiana
48 ServingsPrep: 15 min. + chilling Cook: 5 min./batch
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup evaporated milk
- 1/2 cup canola oil
- 1/4 cup sugar
- 1 Eggland's Best Egg
- 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 dough down. Turn onto a floured surface; roll into a 16x12-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