French market doughnuts (billie's beignets)

36 servings

Ingredients

Quantity Ingredient
¾ cup Evaporated milk (undiluted from can)
½ cup Sugar
½ cup Butter
¾ teaspoon Salt
½ cup Warm water
ISBN 0-671-70817-1 ] Posted by Fred Peters.
1 pack Active dry yeast
1 Egg (extra large)
4½ cup Flour
Oil for frying
Confectioners' sugar

Directions

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 ¼-inch thick. Cut into 2½ inch squares, cover with a towel, and let rise for ½ 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.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; Submitted By DAN CEPPA On 10-12-94

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