New Orlean's Beignets from the French Quarter
|Serves:||12 to 18 balls|
|1 pkg||active dry yeast|
|1 1/2 c||warm water|
|1 c||evaporate milk undiluted|
|7 c||flour all purpose|
|1/4 c||shotening or crisco|
|oil for deep frying|
|confectioner's powdered sugar|
Pronounced "Ben Yays" or in French "Ben Yee". Yes they are French. You're safe with either. These are a taste of "Confection Heaven".
A Night Spot/Restaurant in the small town of Lacon, Illinois serves these at the start of the meal along with sliced Italian bread. Most diners wait in anticipation until after they have supped, to enjoy these with their wine or coffee. Or to take home.