French Market Doughnuts (Beignets)
3/4 cup evaporated milk
1/2 cup granulated sugar
1/2 cup butter
3/4 teaspoon salt
1/2 cup warm water
1 package active dry yeast
1 extra large egg
4 1/2 cups all-purpose flour
Oil for frying
Combine evaporated milk, sugar, butter and salt in saucepan. Heat until butter is melted. Cool to lukewarm. Put warm water into large bowl and sprinkle in yeast; stir until completely dissolved. Add lukewarm milk mixture and egg. Beat in 2 cups of the flour. Add enough of the remaining flour to make a dough. Turn onto a floured board. Knead until smooth and elastic (about 8 minutes). Put dough in large greased bowl and cover with a damp towel and let rise in a warm place until double in size (about 2 hours).
Punch dough down on floured board and knead. Roll out to a rectangle (about 1/4-inch thick). Cut into 2 1/2-inch squares, cover with a towel and let rise 1/2 hour or until doubled.
Heat oil in a deep fryer to 375 degrees F. Fry beignets a few at a time until puffed and golden brown (about 3 minutes) turning once. Drain.
While warm, sprinkle generously with confectioners’ sugar.