French Market Beignets
Yield
servingsPrep
30 minCook
15 minReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
yeast, active dry
|
*
|
| ½ | cup |
water
warm |
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
salt
|
|
| 2 | Tb |
vegetable oil
|
*
|
| 1 | cup |
evaporated milk
canned |
|
| 3 ¾ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
yeast, active dry
|
*
|
| 118 | ml |
water
warm |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
salt
|
|
| 2 | Tb |
vegetable oil
|
*
|
| 237 | ml |
evaporated milk
canned |
|
| 887 | ml |
all-purpose flour
|
|
Directions
Dissolve yeast in warm water.
Add beaten egg, sugar, salt, oil and evaporated milk.
Pour all liquid into flour, and mix well.
Chill overnight (a MUST).
Roll out next day on a well-floured board to ⅓ inch thick or more.
Cut into squares with a knife.
Fry in at least 2 inches of oil until brown on both sides.
Dust with powdered sugar.
