New Orleans Beignets

Let's Cook

1. Step 1.

   Combine in a large bowl: ¾ cup (175g) lukewarm (105° to 115°F) water; 1 teaspoon active dry yeast

2. Step 2.

   Let stand 5 minutes, then whisk until the yeast is dissolved. Whisk in, blending well: ½ cup (125g) evaporated milk; ¼ cup (50g) sugar; 1 large egg; ½ teaspoon salt

3. Step 3.

   Beat in with a spoon until a smooth batter forms: 2 cups (250g) all-purpose flour

4. Step 4.

   Beat in: 3 tablespoons butter (45g), softened, or vegetable shortening (35g)

5. Step 5.

   Beat in thoroughly: 2 cups (250g) all-purpose flour

6. Step 6.

   Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.

7. Step 7.

   Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil or shortening

8. Step 8.

   While the oil heats, form the beignets: Punch the dough down, divide it in half, and return one half to the refrigerator. On a lightly floured work surface, roll the dough ⅛ inch thick and, using a sharp knife, cut into 2 ½-inch squares. Then immediately roll and cut the other half of the dough; do not permit the beignets to rise. Starting with the beignets you cut first, fry 5 or 6 beignets at a time until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Dust with: Powdered sugar

9. Step 9.

   Serve as soon as possible, preferably while still warm.