Recipe: Beignets (New Orleans-Style Square Donuts)

BEIGNETS (NEW ORLEANS-STYLE SQUARE DONUTS)

1 (1 pound) package Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted

Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper and a towel. Refrigerate for several hours or overnight.

WHEN READY TO SHAPE AND COOK:
Remove dough from refrigerator; punch down and cut in half. On a lightly floured surface, roll each half to make a 9 12-inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30 minutes.

Deep fry beignets, two at a time. Fry 1 1/2 minutes; turn and fry 1 1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar.

Makes 2 dozen doughnuts
Source: National Presto Industries