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Ingredients
- 3/4 cup lukewarm water
- 1 teaspoon active dry yeast
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 4 cups flour, divided
- 3 tablespoons butter, softened
- 2 cups all-purpose flour
Details
Servings 30
Preparation
Step 1
Combine the lukewarm water and yeast in a bowl. Let stand 5 minutes, then whisk until the yeast is dissolved.
Whisk in, blending well the evaporated milk, sugar, egg and salt
Add the flour, then beat with a large spoon until a smooth batter forms.
Beat in the butter, then then the remaining 2 cups of flour.
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.
Heat 3 inches of vegetable oil or shortening to 365F in a 9 to 10-inch heavy pot or deep heavy skillet.
Meanwhile, form the beignets: Punch the dough down, divide in half, and return half to the refrigerator.
On a lightly floured work surface, roll the other dough half 1/8 inch thick and, using a sharp knife, cut into 2 1/2-inch squares. Immediately roll and cut the refrigerated dough; do not permit the beignets to rise. Starting with those you cut first, fry, 5 or 6 at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with:
Confectioners sugar
Serve as soon as possible, preferably warm.
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