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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
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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. Ingredients:
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 king arthur unbleached self-rising flour |
oil for deep-fat frying |
confectioners' sugar |
Directions:
1. 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.
2. Punch dough down. Turn onto a floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.
3. 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.
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