Beignets
Ingreadient
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1 (.25 ounce) package active dry yeast
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1 ½ cups warm water (110 degrees F/45 degrees C)
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1 cup evaporated milk
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½ cup white sugar
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2 large eggs
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1 teaspoon salt
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7 cups all-purpose flour, divided
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¼ cup shortening
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1 quart vegetable oil for frying
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¼ cup confectioners' sugar
Direction
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Gather all ingredients.
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Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
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Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
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Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
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Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
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Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!
