Beignets

Courtesy of CanolaInfo

Servings: 30
Prep Time: n/a
Cook Time: n/a

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

1. In small bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
2. In large mixing bowl, combine hot water, canola oil, sugar, salt and evaporated milk. Stir to dissolve sugar. Add dissolved yeast and egg. Stir in 2 cups (500 mL) flour and beat until smooth. Add remaining flour to make soft dough. Chill for up to 24 hours in refrigerator.
3. Roll out to 1/8 inch (3 mm) on floured surface, cut into 2 inch (5 cm) squares. Heat oil to 375°F (190°C). 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.

* Recipe courtesy of CanolaInfo.

Calories: 190;   Total Fat: 14g;   Saturated Fat: 1g;   Cholesterol: 5mg;   Total Carbs: 15g;   Fiber: 0g;   Protein: 2g;   Sodium: 45mg;