Sour Cream Beignets

Step 1

Sprinkle yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 min. Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.

Step 2

Place dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.

Step 3

Punch down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.

Step 4

Heat 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min. Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.