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