New Orleans Style Beignets

ingredients

1 envelope active dry yeast
3/4 cup warm water (110 degrees F°)
1/4 cup granulated sugar
1/2 tsp. salt
1 egg, beaten
1/2 cup Evaporated Milk
3-1/2 - 3-3/4 cups All-purpose flour
1/8 cup shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

method

Combine the yeast, water and sugar in the work bowl of a stand mixer fitted with a dough hook. (Or use a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the salt, egg, and Evaporated Milk.

Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. Turn the dough onto a floured work surface to finish by hand. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.

Place the dough into a large, oiled bowl, loosely cover and let it rise. After the dough has doubled in size, punch it down and turn it onto a floured surface. Roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction.

Place the Beignets on a floured baking sheet and let rise about 40 minutes in a warm place.
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side. Remove to paper towel lined plates to drain.

Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.