TRADITIONAL NEW ORLEANS BREAKFAST RECIPES

Steps:

• 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour with the sugar, salt and yeast. Add the warm water, evaporated milk, egg and butter, and mix on medium speed until the mixture forms a smooth but sticky dough, about 5 minutes. 2. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let rise in the refrigerator until doubled in size, 1 to 2 hours. (See note below for overnight instructions.) 3. When the dough has risen, in a medium pot, heat 2 to 3 inches of vegetable oil until the oil reaches 350�F on a thermometer. Line a baking sheet with several layers of paper towels. 4. While the oil heats, divide the dough in half. On a lightly floured surface, roll out each piece of dough to about �-inch thick. Cut the dough into 2-inch squares (no need to be precise). 5. Fry the dough in batches until golden brown and puffed, turning the dough while it fries so it browns evenly, 5 to 6 minutes.. 6. Using a slotted spoon, transfer the beignets from the oil to the paper-towel-lined baking sheet. Cool slightly, then finish with a generous sprinkling of confectioners' sugar before serving. Note: You can also make the dough the night before and let it rise overnight. In step 2, use lukewarm water (80�F to 85�F). Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let it rise in the refrigerator overnight, or 8 to 10 hours. Remove the dough from the refrigerator and resume with step 4.