Beignets

(by Souwaila Mamou)

(adapted from JoCooks.com)

3/4 c. lukewarm water

2 1/4 t. active dry yeast (or 1 envelope)

1/4 c. sugar

1 egg

1/2 c. milk

3 1/2 c. all-purpose flour

1/2 t. salt

2 T. unsalted butter, at room temperature

vegetable oil for frying

powdered sugar

In a small bowl, whisk together water, yeast, and sugar. Set aside for 5 - 10 minutes until the yeast dissolves and starts to bubble.

Whisk in egg and milk.

Place flour and salt in bowl of electric mixer, with dough hook attached.

Add yeast mixture and butter to the bowl, and mix until dough comes away from the sides of the bowl.

Place dough in an oiled bowl, cover it with a clean damp towel or plastic wrap, and let it sit in a warm place until doubled in size, 1 - 2 hours.

Roll out dough in a long rectangle 3/4 inch thick.

Cut into long strips, then cut the strips to form squares.

Add about 3 inches of oil to a deep frying pan or Dutch oven, and heat to 350 F.

Fry the beignets, about 5 or 6 at a time, until golden brown on both sides.

Transfer with a slotted spoon to a large bowl lined with paper towels.

Sprinkle with powdered sugar before serving.

(Read Big Girl Boots, the story that accompanies this recipe.)