Ingredients

The following ingredients have 18 Servings
  • 1 cup(s) lukewarm water
  • 1/4 cup(s) granulated sugar
  • 1/2 teaspoon(s) salt
  • 1 large egg, room temperature and beaten
  • 2 tablespoon(s) butter, softened
  • 1/2 cup(s) evaporated milk
  • 4 cup(s) bread flour or all purpose flour
  • 3 teaspoon(s) instant active dry yeast
  • - vegetable oil for cooking: use enough oil to completely cover beignets when frying
  • - powdered sugar for dusting

Instruction

  • MAY USE A DOUGH MIXER, OR A BREAD MACHINE. If using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, add liquid ingredients, then dry ingredients with yeast last (on top of everything else). Select dough setting and press Start, allow to run only until dough cycle has finished (do not bake).
  • Turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
  • To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares, triangles, or circles.
  • In a deep fryer or large pot, heat vegetable oil to 365° F. Fry the beignets (2 or 3 at a time) for 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.
  • NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough.
  • Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
  • The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. (Dough can also be frozen; shape beignets before freezing.)