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Try this Beignets (French Market Beignets) recipe, or contribute your own. "Milk" and "Breads" are two of the tags cooks chose for Beignets (French Market Beignets).
"I substituted 4 c of bread flour for the regular flour and it worked perfectly! New Christmas breakfast tradition."- Leahbuehrig
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Dissolve yeast in warm water. Add beaten egg, sugar, salt, oil and evaporated milk. Pour all liquid into flour, and mix well. Chill overnight (a MUST). Roll out next day on a well-floured board to 1/3-inch thick or more. Cut into squares with a knife. Fry in at least 2 inches of oil until brown on both sides. Dust with powdered sugar. Wis/Gramma. Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 14:19:00 -0400 From: Martha Sheppard