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French Market Beignets

French Market Beignets

Southern Living JANUARY 1998

  • Yield: Makes 2 1/2 dozen

Ingredients

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

Preparation

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15- x 12 1/2-inch rectangle; cut into 2 1/2-inch squares.

Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry 3 or 4 beignets at a time, 1 minute on each side or until golden. Drain; sprinkle with powdered sugar.

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French Market Beignets recipe

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