New Orleans Beignets

If you can't make it to the Café Dumond (like Al and I did years ago) to sample these tasty treats, here's the recipe:
(makes 48)

1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 egg
4&1/2 cups self rising flour
Coconut* oil, for deep frying
Confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, egg, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do Not Knead. Cover and refrigerate overnight. Punch down dough. Turn onto a floured surface; roll into a 16x12" rectangle. Cut into 2" squares. In a deep electric skillet or deep fat fryer, heat oil to 375. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar, and serve with a cup of chicory coffee for a true New Orleans experience!!

Have FUN today!!!

Love,

MM