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Mardi Gras New Orleans Beignets

Mardi Gras New Orleans Beignets
Mardi Gras New Orleans Beignets

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.

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