125ml water
1 tablespoon yeast
50g butter
100g caster sugar
1 teaspoon salt
250ml boiling water
250ml evaporated milk
2 eggs, beaten
950g plain flour
Vegetable oil for frying
125g icing sugar for dusting
Preparation:
Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
Combine the butter or lard, sugar and salt in a large bowl.
Pour the boiling water over the butter mixture and then stir in the evaporated milk.
Wait for the mixture to cool down until it is lukewarm.
Then, add the yeast and water mixture and beaten eggs.
Slowly mix in the flour until the dough forms a ball. Cover the dough and refrigerate for 30 minutes to 1 hour.
Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick.
Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.
Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat.
Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove and allow to cool until you can handle them.
Place in a clean paper bag with icing sugar and shake gently until covered generously or dust the beignets with powdered sugar.
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