Beignets de Carnaval

1. 1

   Dissolve the yeast in 1/2 cup warm water in the bowl of an electric mixer fitted with the dough hook.

2. 2

   Stir in the flour, eggs, salt, granulated sugar, and the butter or margarine, and knead until you have the consistency of a smooth dough.

3. 3

   Turn it out, clean and grease the bowl, and put dough back in.

4. 4

   Allow dough to rest, covered, for 1 1/2 to 2 hours, or until doubled in volume.

5. 5

   Punch down, and knead again.

6. 6

   Roll out the dough with a rolling pin to a thickness of about 1/4 inch.

7. 7

   With a sharp knife, cut the dough into roughly equal 2-inch triangles or rectangles.

8. 8

   Allow to rise for 45 minutes.

9. 9

   Heat about 2 inches of the oil to 375 degrees in a deep pan or a wok.

10. 10

    Lower three or four pieces of the dough at a time into the hot oil, and fry until they are golden on both sides.

11. 11

    Extract them with a slotted spoon, and drain on paper towels.

12. 12

    Repeat with the rest of the dough.

13. 13

    Sprinkle with confectioners sugar before serving.

* Per serving · 4 servings · Values may vary.

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