Beignets

1½ cups warm water
1 package active dry yeast
½ cup superfine sugar
1 teaspoon kosher salt
2 eggs, beaten
1 cup evaporated milk or heavy cream
7 cups all purpose flour
4 T butter, at room temperature
flour, for sprinkling
vegetable oil for deep frying
powdered sugar

Put the warm water into a large bowl and sprinkle the yeast over it.

Agitate the bowl to dissolve the yeast and let stand for 5 minutes.

Whisk in the sugar, salt, eggs and milk or cream and mix until smooth and creamy. Add half the flour and mix thoroughly. Stir in the butter and then gradually mix in the remaining flour.

Cover with plastic wrap and chill for at least four hours and as long as overnight.

To make the beignets, sprinkle flour over a work surface and turn the dough out onto it. Cut the dough in half.

Fill a large pot with at least 3 inches of vegetable oil and heat to 360 degrees.

Set a flattened large brown paper bag next to the stove.

Roll or pat one piece of dough into a rectangle about ¥-inch thick and cut into 2½- or 3-inch squares. Repeat with the second piece of dough.

Drop a few squares of dough into the hot oil and cook for 90 seconds; turn and cook for about 1 minute more or until evenly browned, setting them to drain on the large paper bag.

Continue until all beignets are cooked.

Set the beignets on plates or on flat baskets covered with wax paper.

Put the powdered sugar into a sifter and sprinkle over the beignets so that they are well covered.

Serve immediately, with hot cafe au lait alongside.

Makes 4-5 dozen