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Title: French Market Doughnuts (Billie's Beignets)
Categories: Dessert Snack Louisiana
Yield: 36 Servings
| (SUBM | ITTE | D BY BILLIE CLEAVER): |
| 3 | /4 c | Evaporated milk |
| : | -(undiluted from can) | |
| 1 | /2 c | Sugar |
| 1 | /2 c | Butter |
| 3 | /4 t | s Salt |
| 1 | /2 c | Warm water |
| : | 1 p | k Active dry yeast |
| : | 1 | Egg (extra large) |
| 4 1 | /2 c | Flour |
| : | Oil for frying | |
| : | Confectioners' sugar |
: Combine the evaporated milk, sugar, butter and salt in a saucepan. Heat until the butter is melted, then cool to lukewarm. Pour the warm water into a large bowl and sprinkle in the yeast; stir until completely dissolved. Add the lukewarm milk mixture and the egg. Beat in t cups of the flour. Add enough of the remaining flour to make a dough.
: Turn the dough out onto a floured board. Knead until smooth and elastic, about 8 minutes. Place the dough in a large greased bowl and cover with a damp towel. Let rise in a warm place until doubled in size, about 2 hours. Punch the dough down on a floured board and knead. Roll out to a rectangle about 1/4-inch thick. Cut into 2 1/2 inch squares, cover with a towel, and let rise for 1/2 hour or until doubled.
: Heat the oil in a deep fryer to 375F. Fry the beignets a few at a time until puffed and golden brown, about 3 minutes, turning once. Drain. While still warm, sprinkle generously with confectioners' sugar.
Makes about 3 dozen.
: [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters.
From: Robert Miles Date: 06-26-98 (22:05) The Neverending Bbs (286) Fido-Natio
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