Brunch Beignets

Ingredients

• 8 cups water
• 8 cups milk (16 cups=1 gallon)
• 8 large eggs, beaten
• 1/2 cup vanilla extract
• 24 cups all-purpose flour
• 1 cup sugar
• 1/2 cup salt
• 1/2 cup baking powder (16 tablespoons=1 cup)
• 1 gallon vegetable oil
• 2 lbs confectioners' sugar

Directions

1. 1

   Combine all wet ingredients: water, milk, beaten eggs and vanilla extract. Mix well.

2. 2

   Combine in a very very large container all dry ingredients: flour, sugar, salt, baking powder. Mix well.

3. 3

   Add all the wet ingredients into dry ingredients. Mix well by hand or with beater. Beat until batter is slightly thicker than pancake batter. Thin with water or add flour to thicken. No lumps.

4. 4

   Pour oil half way up the side of a large cast Iron Dutch Oven. Heat oil to 360'F.

5. 5

   Drop batter by tablesponfulls into hot oil. Turning often to brown both sides until dark golden brown.

6. 6

   Remove from oil into mesh strainer, drain and then dump into rectanguliar pan lined with paper towels and roll around to remove excess oil. Sprinkle with confectioners sugar and serve 2 or 3 on plate.