Title: Beignets (French Market Doughnuts)
Categories: Blank
Yield: 24 Servings

1	tb	Yeast
1/2	c	Lukewarm water
1		Egg, room temp, beaten
1/4	c	Sugar
1	ts	Salt
1	c	Evaporated milk, room temp.
3	c	Flour, sifted
		Vegetable oil
		Powdered sugar

In a mixing bowl, dissolve yeast in lukewarm water. Add egg, sugar, salt and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight. Turn dough onto a flour surface and roll out to 1/4 inch thickness. Cut into 2-1/2 inch squares and allow dough to dry on floured board, 10 to 12 minutes before frying. Fry in 1-inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes. With slotted spoon, remove beignets and place on a paper towel to drain. Sprinkle liberally with powdered sugar. Dough will keep in refrigerator for several days.

From: Jr Byers Date: 09-19-96 (10:00) The Computer Workshop (109) Recipes

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