Beignets | Recipe

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten (fresh farm eggs are best)
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour (not all purpose)
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners’ sugar (for topping)

Directions: 

• Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes
• In another bowl, beat the eggs, salt and evaporated milk together
• Mix egg mixture into the yeast mixture
• In a separate bowl, measure out the bread flour
• Add 3 cups of the flour to the yeast mixture and stir to combine
  • Add the shortening and continue to stir while adding the remaining flour
• Remove dough from the bowl, place onto a lightly floured surface and knead until smooth 
• Spray a large bowl with nonstick spray
• Put dough into the bowl and cover with plastic wrap or a towel
  • Let rise in a warm place for at least 2 hours
• Preheat oil in a deep-fryer to 350 degrees F
• Add the confectioners’ sugar to a paper or plastic bag or additional bowl and set aside
• Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares
• Deep-fry, flipping constantly, until they become a golden color
• After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag/bowl of confectioners’ sugar