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  Beignet de Carnaval Recipe (make 24 pieces)

Ingredients:                                  

• 1 ¾ oz. of sugar
• Pinch of salt
• 2 organic eggs, room temperature and beaten
• 5 tbsp. of butter
• 1/2 cup of organic milk
• 13 oz. of all-purpose unbleached flour
• ¼ oz. of active dry yeast
• Zest of organic orange or lemon (optional)
• Vegetable oil (enough to cover beignets while frying)
• Confectioners' sugar for dusting

Preparation:  

In a small bowl, sprinkle yeast over ¼ cup of lukewarm milk, stir to dissolve and let stand for 5 minutes until it "bubbles."  Melt the butter in the remaining milk over medium heat.  In a large bowl, combine flour, salt and sugar and add the yeast.  Pour in the eggs and milk over the ingredients, add zest and knead until smooth and elastic.  Form dough into a round ball, place in a lightly greased bowl, cover with kitchen towel, and let rise until it doubles in size (1 to 2 hours) depending on room temperature. Roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles and let sit for additional 30minutes. 

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 1 to 2 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

Note: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve warm.