Sponge
1/2 c. water
3/4 c. evaporated milk
2 t. dry yeast
1/2 c. bread flour
Combine water, evaporated milk, and yeast in mixing bowl and whisk until yeast is dissolved. Let stand 5 minutes. Stir in bread flour. Cover with plastic film and let stand at room temperature 30 minutes.
Dough
1/4 c. water
3 c. bread flour
1 t. salt
2 eggs
2 T. unsalted butter, softened
1 qt. canola oil or vegetable oil
1/2 c. powdered sugar
To sponge in mixing bowl, add water, flour, and salt. Add eggs one at a time, mixing on low with a paddle after each until combined. Add butter.
Switch to dough hook. Increase speed to medium and knead 8–10 minutes. Place dough in lightly oiled bowl. Cover and let rise 2 hours at room temperature.
Turn dough out onto lightly floured surface. Roll out to 1/4 inch thick. Cut into 2-inch squares. Cover squares with plastic wrap and let rest 5 minutes.
Heat oil to 350–360 degrees. Fry 4–5 at a time until golden brown. Drain on paper towels. Sift powdered sugar over tops and serve immediately. Great with a strong Vietnamese chicory coffee. Yields about 4 dozen beignets.
© 2008 MSP Communications, Inc. All rights reserved