Beignets

A morning in New Orleans wouldn't be the same without beignets and cafe au lait. NOLA's anwer to doughnuts, the beignet is a light and airy fritter sprinkled with mounds of powdered sugar and served in threes, the only way to enjoy them to their fullest.

Ingredients

Directions

1. Stir together yeast and warm water until yeast is dissolved. Let stand 5 minutes until bubbly.
2. Add in evaporated milk, sugar, salt, oil and egg and stir until well blended.
3. Add the flour one cup at a time, stirring with a wooden spoon until a soft dough forms.
4. Cover with plastic wrap and refrigerate for 4 hours or overnight.
5. Punch dough down and roll into a rectangle 12 by 8 inches. Cut into 2-inch squares and let stand for several minutes.
6. While dough is standing, heat frying oil to 360 degrees. Make sure oil is at least 2 inches deep.
7. Fry dough squares, a few at a time, until golden brown on both sides. Remove to paper toweling to drain well.

8. Shake powdered sugar over beignets and serve warm.

   See more recipes from Anne Coleman (aka Short Order Mom).