Beignet
INGREDIENTS
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1 envelope (2-1/4 teaspoons) active dry yeast
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1/2 cup warm water (110 degrees F or 45 degrees C)
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1 teaspoon granulated sugar
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2 eggs, slightly beaten
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1 cup evaporated milk
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1 teaspoon salt
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1/2 cup granulated sugar
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1 cup hot water (115 degrees F)
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7 cups all-purpose or bread flour
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1/4 cup unsalted butter or vegetable shortening
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Vegetable oil, for deep-frying
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Confectioners' sugar
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Just A Pinch Sweepstakes