Ingredients
Equipment
Method
- Beat butter, sugar, salt, and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in the remaining 2 tablespoons water; add to the milk mixture. Beat in the egg until blended.
- Add 2 cups flour and mix until well blended. Stir in enough remaining flour to form a soft dough. The dough will be sticky. Place in a greased bowl, turning once to grease the top. Cover and refrigerate for 4 hours or overnight.
- Bring the dough to room temperature. On a floured surface, roll dough into a 16x12-inch rectangle. Cut into 2-inch squares.
- In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°F (190°C). Drop beignets, a few at a time, into the hot oil. Fry until golden brown, about 1 minute per side.
- Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.
Notes
This recipe focuses on creating a bakery-style finish for your homemade desserts. The key is patience and precision in each step, from mixing the dough to frying the beignets. The optional toppings allow for customization and an even more impressive presentation.