Beignets

• 1 (0.25-ounce) package active dry yeast (or 2 ¼ teaspoons)

• ¼  cup warm water - 40° to 45°C  (105° to 115°F)

• 1 cup milk

• 2 tablespoons sugar

• ¾  teaspoon salt

• 3 ½  cups all-purpose flour

• 1 large egg, beaten

• 2 tablespoons vegetable oil

• Vegetable oil for frying

• Powdered sugar for sprinkling

Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes.

Combine milk, 2 tablespoons sugar, and salt in a small saucepan. Cook over low heat, stirring occasionally, until sugar dissolves. Cool to 40° to 45°C (105° to 115°F).

Add milk mixture, 2 cups flour, egg, 2 tablespoons oil to yeast mixture; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, for 45 minutes or until doubled in size.

Punch down dough; turn out onto a well-floured work surface, and knead until smooth and elastic, about 3 to 4 minutes. Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles. Place 1-inch apart on a lightly floured surface; cover and let rise in a warm place, free of drafts, 1 ½ hours or until doubled in size.

Pour oil to a depth of 3 to 4-inches in a large Dutch oven; heat to 190°C (375°F).