Beignets

• 2 tsp granulated sugar 10 mL
• 1/4 cup warm water 60 mL
• 1 1/2 Tbsp active yeast 20 mL
• 1/2 cup hot water 125 mL
• 2 Tbsp canola oil 30 mL
• 1/4 cup granulated sugar 60 mL
• 1/2 tsp salt 2 mL
• 1/2 cup evaporated milk 125 mL
• 1 egg, beaten 1
• 3 1/2 cups all purpose 875 mL
• canola oil for deep frying
• icing sugar or colored sugar

Preparation

1 In a small bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
2 In a large mixing bowl, combine hot water, canola oil, sugar, salt and evaporated milk. Stir to dissolve sugar.
3 Add dissolved yeast and egg. Stir in 2 cups (500 mL) flour and beat until smooth. Add the remaining flour to make soft dough. Chill for up to 24 hours in the refrigerator.
4 Roll out to 1/8 inch (3 mm) on a floured surface, cut into 2 inch (5 cm) squares. Heat oil to 375 F (190 C).
5 Fry 3 or 4 beignets at a time for 2 to 3 minutes per side or until each side puffs out and is golden brown. Drain on paper towels and sprinkle with icing sugar or colored sugar. Serve warm.

Source:

canolainfo.org