3/4 cup evaporated milk
1/2 cup granulated sugar
1/2 cup butter
3/4 teaspoon salt
1/2 cup warm water
1 package active dry yeast
1 extra large egg
4 1/2 cups all-purpose flour
Oil for frying
Confectioners' sugar

Procedures :
Combine evaporated milk, sugar, butter and salt in saucepan. Heat until butter is melted. Cool to lukewarm. Put warm water into large bowl and sprinkle in yeast; stir until completely dissolved. Add lukewarm milk mixture and egg. Beat in 2 cups of the flour. Add enough of the remaining flour to make a dough. Turn onto a floured board. Knead until smooth and elastic (about 8 minutes). Put dough in large greased bowl and cover with a damp towel and let rise in a warm place until double in size (about 2 hours). Punch dough down on floured board and knead. Roll out to a rectangle (about 1/4-inch thick). Cut into 2 1/2-inch squares, cover with a towel and let rise 1/2 hour or until doubled. Heat oil in a deep fryer to 375 degrees F. Fry beignets a few at a time until puffed and golden brown (about 3 minutes) turning once. Drain. While warm, sprinkle generously with confectioners' sugar.
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Category : Breakfast

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