beignets - a recipe

Here is a recipe I found in the wonderful cookbook Hot off the Press – Good Cooking from the Pages of the State-Times Morning Advocate published in 1977 by Capital City Press. This recipe was submitted by Lillian Gremillion of Frisco.

BEIGNETS (The French Market Type)

½ pkg. Yeast cake 3 ½ cups plain flour
1 cup milk ¾ tbs salt
2 tbs sugar 1 egg
2 tbs cooking oil powdered sugar

Soften yeast cake in 1/3 cup lukewarm water to form a paste. Warm the milk and add sugar, oil and yeast mixture. Gradually stir in 2 cups flour and the salt. Stir until it forms a batter. Stir in egg until it is mixed well, and then add rest of flour. Mix well. Cover and set in warm place about 1 ½ hours to rise. Take dough out and roll until about ¼ inch thick. Cut in 2 inch pieces. Place on cookie sheet or pan and let rise another half hour. Fry dough until it is brown and then remove and let drain. Sprinkle with powdered sugar and enjoy.