- 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 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.
Reviews for New Orleans Beignets(4)
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It has such a delightful southern taste! And fun to make too!
So wonderful!!!! I've made them twice! I put the powdered sugar in a large zip lock back and threw the warm Beignet in and shook them around!!! They did not last!!
I made these for breakfast this morning. They were not quite what I expected. I expected them to taste more like the funnel cakes I buy at the county fair, but they were still very good. They were really easy and everyone like them.
When I'm strapped for time, I just pop open a can of biscuits, cut them in half, fry them, add the powdered sugar and laissez bon temps roule! (Let the God Times Roll)