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Bourbon Street Beignets

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 1 (.25-ounce) package active dry yeast
  
• 1 cup hot water (110°F to 115°F)
  
• ¾ cup evaporated milk
  
• ¼ cup granulated sugar
  
• 1 tsp salt
  
• 1 egg
  
• 4¼ cups all-purpose flour
  
• Vegetable oil
  
• Confectioners' sugar
  






Instructions



1. In a small bowl, combine the yeast and water, stirring until the yeast dissolves. Let stand 5 minutes.
   
   
2. Meanwhile, whisk together the milk, granulated sugar, salt, and egg. Stir in the yeast mixture. Gradually add the flour to make a soft dough. Cover and refrigerate 8 hours or overnight.
   
   
3. Pour the oil to a depth of 4 inches in a Dutch oven. Place over medium-high heat and bring to 375°F.
   
   
4. Turn the dough onto a well-floured surface and knead six times. Roll the dough into a 15 x 12-inch rectangle and cut into 2½-inch squares.
   
   
5. Carefully lower a few dough squares into the hot oil and fry 1 minute on each side or until golden brown. Drain on paper towels and sprinkle with the confectioners' sugar. Repeat with the remaining dough. Serve warm.
   
   Makes 2½ dozen.