Beignets

Beignets


 * 4 to 4 1/2 C. all-purpose flour
 * 1/2 C. sugar
 * 1 (1/4 Oz.) Pkg. active dry yeast
 * 1 Tsp. salt
 * 1 C. milk
 * 1/2 C. butter or margarine
 * 1 egg

vegetable oil

powdered sugar

Insert Dough Hook Attachment to Mixer. Mix 1 1/2 Cups of TheFlour, sugar, yeast And salt on Low Speed. Heat milk And butter InSmall Saucepan Until Warm, 85 Degrees. Add to flour Mixture, MixingAt Medium Speed. Add egg; Mix at Medium Speed 2 Minutes. Add 1 CupOf The flour, Beating at Medium Speed Until Smooth. Add RemainingFlour as Necessary to Make a Soft Elastic Dough; Mix at Medium SpeedUntil Dough Climbs Hook. Place Dough in a Greased Bowl; Cover AndRise in Warm Place Free From Draft Until Doubled in Bulk, About 1 To
 * 1 1/2 Hours. Punch Dough Down; Roll on Floured Surface to 1/4 InchThickness.  Cut Dough Into 2 1/2 Inch Squares; Cover And Let RiseUntil Doubled in Bulk, About 1 Hour.  Heat 2 Inch oil in LargeSaucepan to 350 Degrees.  Fry Doughnuts Until Golden, About 2Minutes on Each Side.  Drain on Paper Towels.  Sprinkle WithPowdered sugar.

Enjoy.

contributed by

 * World Recipes Y-Group