Yield: 2 dozen 3-inch beignets
- 1 package active dry yeast (1/4 oz)
- 3/4 cup warm water (110 degrees F)
- 1/4 cup evaporated milk
- 1 tsp granulated sugar
- pinch salt
- 1 large egg, beaten
- 4 to 4 1/2 cups all-purpose flour
- 1 quart vegetable oil for frying
- 1 cup confectioners' sugar
Stir together yeast and 3/4 cup warm water in a 2 cup measuring cup. Let stand for 5 minutes. In a large bowl stir together yeast mixture, evaporated milk, sugar, and egg until blended. Gradually stir in enough flour to make a soft dough. Cover the dough and chill for at least 8 hours.
Place chilled dough on a well-floured surface, and knead 5 or 6 times. Roll dough into a 15 x 15 inch shape and cut into 3-inch squares. If preparing the miniature beignets cut them into 2-inch squares or smaller. Smaller beignets will puff and brown faster, so do not leave them unattended.
Pour oil to depth of 3 or 4 inches into a deep skillet or Dutch oven, and heat to 375 degrees F. Using tongs, place each beignet into the hot oil. Working rapidly, fry several beignets at a time, not letting them touch, for approximately 1 minute on each side or until golden brown. Turn gently with tongs to brown each side evenly. Drain well on paper towels, and sprinkle warm beignets with confectioners' sugar.
Serve immediately, piping hot.