The dough comes together quickly, but my guys are not patient enough to wait 4 hours (or overnight!) for something to rise. My new oven has a bread proof setting, so I used that and it was ready to go in a little over 2 hours. It rolls out like a dream. Frying them up goes quickly if you are organized and have eager helpers standing by to dust them with powdered sugar.
These were perfectly pillowy sweet bundles of goodness. My regularly scheduled eating healthier campaign will resume tomorrow, there was no way I was going to miss out on these! Thanks so much to Kathi H. for sharing her recipe.
- 1/4 cup butter
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup plus 2T warm water (120 to 130º)- divided
- 1/2 cup evaporated milk
- 1 package quick rise yeast (1/4 oz)
- 1 large egg
- 3 1/4 to 3 3/4 flour
- Oil for frying
- confectioner's sugar
- Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended.
- Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top.
- Cover; refrigerate 4 hours or overnight.
- Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle.
- Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil.
- Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar.
Mardi gras, beignets, Fat Tuesday
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