Beignets

Preparation Instructions

• Measure ingredients and prepare. Set aside.
  
• Prepare yeast mixture - in a medium bowl, add the warm water, sugar and slowly add the yeast. Whisk well to combine. Set aside for about 10 minutes, until the mixture is bubbling up and becoming foamy.
  
• In a bowl of a stand mixer fitted with a paddle attachment, beat the eggs until smooth. Add vanilla and evaporated milk. Beat in 3-1/2 c of the flour until smooth. Turn mixer to low speed and slowly pour in the yeast mixture then beat till smooth. Add in the butter and beat until combined. Finally, beat the remaining 3-1/2 c flour and salt. Beat until dough is smooth and cohesive. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to 24 hours.
  
• Line a baking sheet with three layers of paper towels then put a baking rack on top
  
• Place stockpot on stovetop and pour the oil into it.
• Take dough out of the refrigerator, lightly flour the surface and roll out the dough to a 1/4" thickness. Then using a dough cutter, cut into 1-1/2 " square pieces.