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Mardi Gras New Orleans Beignets

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These sweet French doughnuts are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans.

What You Need:

(Makes: 4 dozen or 48 servings)

1 package (1/4 ounce) of active dry yeast

1/4 cup of warm water (110° to 115°)

1 cup of evaporated milk

1/2 cup of canola oil

1/4 cup of sugar

1 egg

4 & 1/2 cups of self-rising flour*

Oil for deep-fat frying

Garnish: Confectioners' sugar

What to Do:

STEP 1) In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and 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.

STEP 2) Punch the dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares.

STEP 3) In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

STEP 4) Happy Mardi Gras & Enjoy!

*Note: As a substitute for each cup of self-rising flour, place 1 & 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.