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RECIPE TITLE "French Market Beignets" from Southern Living Magazine January
1998
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Makes 12 large muffins  -- easy
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RECIPE 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
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| RECIPE METHOD
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.
Yield: Makes 2 1/2 dozen
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