Ingredient

Yeast Mixture

• 1 packet (¼ oz) active dry yeast

• ¼ cup warm water (110°–115°F)

Wet Ingredients

• 1 cup evaporated milk

• ½ cup canola oil

• ¼ cup sugar

• 1 large egg, room temperature

Dry Ingredients

• 4¼ to 4¾ cups self‑rising flour

For Frying & Finishing

• Oil for deep‑fat frying

• Confectioners’ sugar for dusting

Directions

1. Prepare the Dough In a large bowl, dissolve the yeast in warm water. Add the evaporated milk, oil, sugar, egg, and 2 cups of the flour. Beat until the mixture is smooth. Stir in enough of the remaining flour to form a soft, sticky dough. Do not knead. Cover the bowl and refrigerate overnight.

2. Shape the Dough Punch down the chilled dough. Turn it onto a floured surface and roll into a 16×12‑inch rectangle. Cut into 2‑inch squares.

3. Fry the Beignets In a deep cast‑iron or electric skillet, heat 1 inch of oil to 375°F. Fry the dough squares in batches, turning once, until golden brown on both sides. Remove and drain on paper towels.

4. Finish & Serve While still warm, roll the beignets in confectioners’ sugar. Serve immediately for the best texture.

Nutrition Facts —

2 Beignet

Calories: 280–340 Total Fat: 14–18 g Saturated Fat: 2–3 g Cholesterol: 20–30 mg Sodium: 240–320 mg Total Carbohydrates: 36–40 g Dietary Fiber: 0–2 g Sugars: 6–8 g Protein: 4–6 g