Beignets Port Orleans French Quarter

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Ingredients

1 pack dry yeast
1/2 cup sugar
2 eggs
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporated milk
1/4 cup soft shortening oil, for frying
Confectioner’s sugar

Directions

In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour. Cover and chill overnight. Roll out on floured board to 1/8″ thickness. Cut into 2 1/2″ squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner’s sugar. Makes about 5 dozen.

NOTE: Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.

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