The Goldton at Adelaide
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Ingredients:

• 1/4 cup butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup plus 2 tablespoons warm water (120° to 130°), divided
• 1/2 cup evaporated milk
• 1 package (1/4 ounce) quick-rise yeast
• 1 large egg
• 3-1/4 to 3-3/4 cups all-purpose flour
• Oil for deep-fat frying
• Confectioners’ sugar
• Berries and whipped topping, optional

Directions:
Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining 2 tablespoons water; add to milk mixture. Beat in egg until blended.

Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight.

Bring dough to room temperature. On a floured surface, roll dough into a 16×12-in. rectangle. Cut into 2-in. squares. In a deep cast-iron skillet or deep- fat fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners’ sugar. If desired, serve with assorted berries and whipped topping.