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French Market Beignets

Yield about 2 1/2 dozen


  • 1 package dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 1 cup evaporated milk
  • 1 egg, beaten
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 cups sifted all-purpose flour
  • Vegetable oil
  • Sifted powdered sugar

How to Make It

  1. Dissolve yeast in warm water in a large mixing bowl, stirring well; let stand 5 minutes or until bubbly. Add milk, egg, 1/4 cup sugar, and salt; beat well. Gradually blend in flour, mixing well. Cover with a damp cloth, and refrigerate overnight.

  2. Turn dough out onto a heavily floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares; let rest 10 minutes.

  3. Heat 3 to 4 inches of oil to 375°; drop in 3 to 4 beignets at a time. Cook 1 minute or until golden brown on one side; turn and cook other side. Drain on paper towels; sprinkle with powdered sugar. Serve hot.

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