Lunch: New Orleans Beignets Recipe

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 ° to 115 °)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

Instructions

In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
In an electric skillet or deep-fat fryer, heat oil to 375 °. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

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