Prep time: 2 hours, 20 minutes
Cook time: 15 minutes
Makes 30 beignets
-4 cups all-purpose flour
-1/3 cup granulated sugar
-1/2 tsp salt
-1 tbsp active dry yeast
-3/4 cup warm water (95-100F)
-1/2 cup evaporated milk
-1 egg, lightly beaten
-2 tbsp unsalted butter, at room temperature
-vegetable oil, for frying
-confectioner's sugar, to dust
In an electric mixing bowl fitted with a paddle, combine the flour, sugar, salt and yeast. Add in the warm water, evaporated milk, egg and butter on medium speed until the mixture forms a smooth but sticky dough, about 4-5 minutes.
Transfer the dough into a lighly greased medium bowl, cover with plastic wrap and let rise in the refrigerator for 1-2 hours.
When the dough has risen, heat 2-3 inches of vegetable oil in a medium pot. Heat until the oil reaches 350F on a thermometer. Line a baking sheet with several layers of paper towels. While the oil heats, divide the dough in half, and roll out each piece of dough on a lightly floured surface to about 1/4-inch thick. Cut the dough into 2 inch squares (no need to be precise).
Fry the dough in batches until golden brown and puffed, 5-6 minutes. Turn the dough over while it fries to make sure it browns evenly.
Using a slotted spoon, transfer the beignets from the oil to the paper towel lined baking sheet. Cool slightly and then finish them off with a generous sprinkling of confectioners sugar. Serve immediately! Enjoy!