Moroccan Beignets

Jewish Holiday Cakes, 1986

2 hours — 20 beignets

Ingredients

4 1⁄2	cup	plain flour
		lukewarm water
2	tablespoon	sugar
1⁄2	ounce	yeast (dissolved in a little lukewarm milk)
1	pinch	salt
		oil (for deep frying)

Instructions

In a mixing bowl, blend flour water to a porn cream consistency. Add the sugar, yeast and salt.

Cover with a clean dish towel and let rise in warm place for 1 to 1 1/2 hours.

Heat oil in a deep fryer. Wet hands, tear out a golf ball size piece of the dough and, using the other hand, punch a hole in the center of the chunk of dough. This must be done quickly.

Drop the beignets into the hot oil and fry until golden brown. Remove with a slotted spoon, drain on kitchen paper, sprinkle with powdered sugar and serve warm.