It is Tasty Tuesday again and we decided to sweeten things up with Bon Temps Beignets. This French doughnut is a traditional part of breakfast in New Orleans.
Bon Temps Beignets
Prep: 15 min.
Cook: 35 min.
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
4-1/2 cups self-rising flour
Oil for deep-fat frying
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.