Beignets Recipe
Ingredients
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Granulated Sugar | 6 Tablespoon | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
| Egg | 1 Large, beaten | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons unsalted butter or margarine, at room temperature | ||
| All purpose flour | 5 3/4 Cup (16 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| 1/2 cup sifted | ||
| Confectioners sugar | ||
Directions
1. In a large bowl, combine the water, yeast, and 2 tablespoons of the granulated sugar; let stand for 10 minutes or until foamy. Stir in the remaining sugar, milk, egg, salt, and butter until blended. Beat in the flour, about 1 cup at a time, until a soft dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
2. On a lightly floured surface, roll out the dough, 1/8 inch thick. Using a sharp knife, cut into 2 1/2 by 3 1/2-inch rectangles.
3. In a large saucepan, heat the oil over moderately high heat to 350°F or until a 1-inch cube of bread browns in 45 seconds. Slide in the pieces of dough, about 3 at a time and cook for 30 seconds on each side, turning them over after they puff up. Using a slotted spoon, remove to paper towels to drain. Place the confectioners sugar in a strainer and dust each beignet lightly. These are best served hot. Serve with mugs of Cafe au Lait (coffee with hot milk).
2. On a lightly floured surface, roll out the dough, 1/8 inch thick. Using a sharp knife, cut into 2 1/2 by 3 1/2-inch rectangles.
3. In a large saucepan, heat the oil over moderately high heat to 350°F or until a 1-inch cube of bread browns in 45 seconds. Slide in the pieces of dough, about 3 at a time and cook for 30 seconds on each side, turning them over after they puff up. Using a slotted spoon, remove to paper towels to drain. Place the confectioners sugar in a strainer and dust each beignet lightly. These are best served hot. Serve with mugs of Cafe au Lait (coffee with hot milk).
Chef
