From New Orleans to your kitchen, these Beignets are quite possible the best sweet snacks I've ever made! Caster Sugar - 75g Fast Action Yeast 7g (normal packet) Large Free Range Egg - 1 Evaporated Milk - Small Can Vanilla Extract - 2 Teaspoons Bread Flour - 5 Cups (600g) Sea Salt - Large Pinch Softened Unsalted Butter - 2.5 Tablespoons Oil for frying, I use Crisp n Dry Rapeseed - 300ml Icing Sugar - LOADS! Fry @ 180°