New Orleans Beignats Recipe

By á-25393

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 self-rising flour
• Oil for deep-fat frying
• Confectioners' sugar

Details

Servings 48
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 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.

Punch dough down. Turn onto a floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.

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.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.