|Lukewarm water||1⁄2 Cup (8 tbs) (105° To 115°F)|
|Active dry yeast package||1⁄4 Ounce (1 Packet)|
|Granulated sugar||6 Tablespoon|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Egg||1 Large, beaten|
|Unsalted butter/Margarine||2 Tablespoon (At Room Temperature)|
|All purpose flour||5 3⁄4 Cup (92 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
1. In a large bowl, combine the water, yeast, and 2 tablespoons of the granulated sugar; let stand for 10 minutes or until foamy. Stir in the remaining sugar, milk, egg, salt, and butter until blended. Beat in the flour, about 1 cup at a time, until a soft dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
2. On a lightly floured surface, roll out the dough, 1/8 inch thick. Using a sharp knife, cut into 2 1/2 by 3 1/2-inch rectangles.
3. In a large saucepan, heat the oil over moderately high heat to 350°F or until a 1-inch cube of bread browns in 45 seconds. Slide in the pieces of dough, about 3 at a time and cook for 30 seconds on each side, turning them over after they puff up. Using a slotted spoon, remove to paper towels to drain. Place the confectioners sugar in a strainer and dust each beignet lightly. These are best served hot. Serve with mugs of Cafe au Lait (coffee with hot milk).