Begnets

1. 1

   In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the sugar, salt and yeast.

2. 2

   2. Add the warm water, evaporated milk, egg and butter, and mix on medium speed until the mixture forms a smooth but sticky dough, 4 to 5 minutes.

3. 3

   3. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let rise in the refrigerator for 1 to 2 hours. (See note below for overnight instructions.)

4. 4

   4. When the dough has risen, heat 2 to 3 inches of vegetable oil in a medium pot. Heat until the oil reaches 350Au00b0F on a thermometer. Line a baking sheet with several layers of paper towels.

5. 5

   5. While the oil heats, divide the dough in half. Roll out each piece of dough on a lightly floured surface to about A1/4-inch thick. Cut the dough into 2-inch squares (no need to be precise).

6. 6

   6. Fry the dough in batches until golden brown and puffed, 5 to 6 minutes. Turn the dough over while it fries to make sure it browns evenly.

7. 7

   7. Using a slotted spoon, transfer the beignets from the oil to the paper-towel-lined baking sheet. Cool slightly, then finish with a generous sprinkling of confectionersa sugar. Serve immediately.

8. 8

   Note: You can also make the dough the night before and let it rise overnight. Hereas how: Use lukewarm water (80Au00b0F to 85Au00b0F) in step 2. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let it rise in the refrigerator overnight (8 to 10 hours). Remove the dough from the refrigerator and resume with step 4.

No additional tips available.