Costas French Market Doughnuts (Beignets)
Ingreadient
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½ cup water, room temperature
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1 tablespoon yeast
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½ cup white sugar
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¼ cup shortening
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1 teaspoon salt
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1 cup boiling water
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1 cup evaporated milk
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2 eggs, beaten
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7 ½ cups all-purpose flour
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1 quart vegetable oil for frying
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1 cup confectioners' sugar for dusting
Direction
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Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
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Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
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Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
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Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
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Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
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Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
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Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.
