NEW ORLEANS BEIGNETS
These sweet French doughnuts are square instead of round and have no hole in the middle. They’re a traditional part of breakfast in New Orleans.
—BETH DAWSON JACKSON, LA
PREP: 15 MIN. + CHILLING • COOK: 5 MIN./BATCH • MAKES: 4 DOZEN
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
1 egg
4 1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners’ sugar
1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, 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.
2. Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
3. 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.
NOTE As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.