beignets

1 1/8 tsp active dry yeast
¾ cup warm water
½ cup granulated sugar
½ tsp salt
1 large egg, beaten
½ cup evaporated milk
3 ½ cups all-purpose flour
2 tbs butter, softened
oil for deep frying
powdered sugar

In the bowl of an electric mixer, sprinkle yeast over warm water and stir to dissolve. Let stand 5 minutes. Add sugar, salt, egg and evaporated milk. Whisk to thoroughly blend. Switch to paddle attachment and add half of the flour, beating until smooth. Add butter and gradually blend in remaining flour. Cover with plastic wrap and chill for at least 4 hours. Roll out onto a floured surface to 1/8-inch thick. Cut into 3-inch squares (or try also rectangles and bite-sized squares). Deep fry at 360-degrees until lightly browned on both sides; 2-3 minutes. Drain on paper towels and dust generously with powdered sugar. Serve hot with café au lait or lattes.

Notes: Beignet dough freezes well. Wrap in plastic wrap and place in small freezer bags. When eating beignets dusted with a proper heap of icing sugar, let the errors of others teach you to not inhale while taking a bite.