Beignets
Doughnuts have long been linked to Mardi Gras or “Fat Tuesday.” In Louisiana, fried dough pillows called beignets are the favorite. Make the dough the night before; then fry in the morning so they’re hot and heavenly!
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Ingredients
1 package dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1 egg
1 teaspoon vanilla extract
1 tablespoon oil
1/4 cup sugar
1 teaspoon salt (optional)
3 cups flour
oil for deep frying
powdered sugar
Instructions
Dissolve yeast in the warm water. Add next five ingredients plus optional salt, if desired, then beat in the flour. Dough will be sticky. On a floured board, roll out the dough to about ⅛ inch. Cut into 2-inch squares. Heat oil to 370 degrees F. Drop beignets in oil a few at a time. As they puff, turn them to brown other side. Remove, drain, and dust with powdered sugar.
Yield:
Makes 2 to 3 dozen.
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I made these for #FatTuesday
I made these for #FatTuesday and they turned out great! Very easy to make (I made the dough the night before and fried them the following morning). The only thing I did different was I piped buttercream frosting into each beignet instead of sprinkling each with powdered sugar. Thank you for the great recipe.