Things You'll Need:
- 1 envelope active dry yeast
- 1 1/2 c. warm water
- 1/2 c. white sugar
- 1 t. salt
- 2 eggs
- 1 c. evaporated milk
- 7 c. all-purpose flour
- 1/4 c. shortening
- 1 quart vegetable oil for frying
- powdered sugar for dusting
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Step 1
In a large bowl, combine the yeast and warm water until the yeast is dissolved. Warm water should be about 110 degrees, otherwise your yeast will not make the beignet (or whatever else you are making with it) rise. You want these to be really puffy.
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Step 2
Add half of the flour and the shortening to the yeast and water. Mix well. Add the other half of the flour and mix until all flour is incorporated. Cover the bowl and chill in the refrigerator for 2 to 24 hours.
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Step 3
On a floured surface, roll out dough to 1/8" thick. Cut into 2" squares or use fun cookie cutter shapes. Fry in 360 degree oil until they are puffy an golden and pop up to the surface. Drain on paper towels or clean paper sacks. Sprinkle liberally with powdered sugar and enjoy while warm!
