"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

French Market Beignets Recipe

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This recipe for French Market Beignets, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 ounce package active dry yeast
1 cup warm water (105 to 115 degrees)
3/4 cup evaporated milk
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
4 to 4-1/2 cups all-purpose flour
Vegetable Oil
Sifted powdered sugar

Directions:
Directions:
Combine yeast and warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.
Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15" x 12" rectangle; cut into 2-1/2 inch squares.
Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375. Fry 3 or 4 beignets at a time, 1 minute on each side or until golden. Drain; sprinkle with powdered sugar.

Number Of Servings:
Number Of Servings:
2-1/2 dozen
Personal Notes:
Personal Notes:
They are great fresh and warm.

 

 

 

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