3/4 cup evaporated milk (undiluted from can; )
1/2 cup sugar
1/2 cup butter
3/4 teaspoon salt
1/2 cup warm water
1 pkg active dry yeast
1 egg (extra large)
4 1/2 cup flour
1 oil for frying
1 confectioners' sugar
Combine the evaporated milk, sugar, butter and salt in a saucepan. Heat until the butter is melted, then cool to lukewarm. Pour the warm water into a large bowl and sprinkle in the yeast; stir until completely dissolved. Add the lukewarm milk mixture and the egg. Beat in t cups of the flour. Add enough of the remaining flour to make a dough.
Turn the dough out onto a floured board. Knead until smooth and elastic, about 8 minutes. Place the dough in a large greased bowl and cover with a damp towel. Let rise in a warm place until doubled in size, about 2 hours. Punch the dough down on a floured board and knead. Roll out to a rectangle about 1/4-inch thick. Cut into 2 1/2 inch squares, cover with a towel, and let rise for 1/2 hour or until doubled.
Heat the oil in a deep fryer to 375F. Fry the beignets a few at a time until puffed and golden brown, about 3 minutes, turning once. Drain. While still warm, sprinkle generously with confectioners' sugar.
Makes about 3 dozen.
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