French Quarter Beignets

Form the first time I had  a beignet at Cafe Du Monde, I fell in love. I have continued to make  them every so often since then. They are soft, pillowy and perfect.

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French Quarter Beignets

Ingredients:

1/3 cup granulated sugar
2 1/2 teaspoons regular active dry yeast
1 1/2 cups warm water (105°F to 115°F)
2 eggs
1 cup whole milk
1/3 cup butter, melted
7 cups Gold Medal™ all-purpose flour
1 teaspoon salt
Vegetable oil for deep frying
Powdered sugar

Directions:

In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.

Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.

In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.

Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.

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