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New Orleans Beignets

 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 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
  • dozen.