Beignets (Fried Dough) from the French Quarter

These are a New Orleans staple: a light, tasty variation on fried dough. Delicious!

Beignets

From Port Orleans French Quarter Food Court

Ingredients

• 1 pk Dry yeast
• 1/2 C Sugar
• 2 lg. Eggs
• 7 C Flour
• 1 1/2C Warm water
• 1 tsp Salt
• 1 C Undiluted evaporated milk
• 1/4 C Soft shortening
• Oil; for frying
• Confectioner's sugar

Directions

1. In a large bowl, sprinkle yeast over water, stir to dissolve.
2. Add sugar, salt, eggs, and milk. Blend with rotary beater.
3. Add 4 cups of the flour, beat with a wooden spoon until smooth and thoroughly blended. 
4. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
5. Cover and chill overnight. 
6. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. 
7. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. 
8. Drain on paper towels. Sprinkle heavily with confectioner's sugar.

Makes about 5 dozen.