disable dropcap
- 1 cup lukewarm water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 whole egg, beaten
- 2 tablespoons butter, softened
- 1/2 cup evaporated milk
- 4 cups all purpose flour
- 3 teaspoons instant active dry yeast
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Into the bowl of a stand mixer fitted with a dough hook, place the water, sugar, salt, egg, butter, evaporated milk, flour, and yeast. Beat until smooth.
- Turn the dough out onto a lightly oiled surface. Form the dough into an oval. Place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled, or overnight.
- Remove the dough from the refrigerator and roll it out to 1/2-inch thickness on a lightly floured board. Cut into 3-inch squares.
- In a deep fryer or large pot, heat vegetable oil to 350° F.
- Fry the beignets (two or three at a time) for 2 to 3 minutes, or until they are puffed and golden brown on both sides (turn them once or twice to brown them evenly on both sides). Beignets will rise to the surface of the oil as soon as they begin to puff. Carefully remove them from the oil, and drain them on paper towels.
- Sprinkle heavily with powdered sugar. Serve hot.
