french market beignets |
the dough has to chill for a while so plan ahead. |
1 (1/4-ounce) package active dry yeast |
1 cup warm water (105* to 115*f / 40* to 45*c) |
3/4 cup evaporated milk |
1/4 cup granulated sugar |
1 teaspoon salt |
1 large egg |
4 to 4 1/2 cups all-purpose flour |
vegetable oil |
powdered sugar |
stir together yeast and 1 cup warm water in a 2-cup glass measuring cup; let stand 5 minutes |
stir together yeast mixture, evaporated milk, and next 3 ingredients in a large bowl until blended. gradually stir in enough flour to make a soft dough. cover and chill 8 hours. |
turn dough out onto a well-floured surface; knead 5 or 6 times. roll dough into a 15 x 12 1/2-inch rectangle; cut into 2 1/2-inch squares. |
pour oil to depth of 3 or 4-inches into a dutch oven; heat to 375*f (190*c). fry 3 or 4 beignets at a time, 1 minute on each side or until golden. drain on paper towels; sprinkle with powdered sugar. |
makes 2 1/2 dozen. |
