Sweet Bones Alabama's New Orleans Beignets
1 package dry yeast
1-1/2 cups warm water (105 degrees)
1/2 cup sugar
1 teaspoon salt
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup Crisco shortening
Vegetable oil, for frying (about 2 inches in pan)
Powdered sugar, for dusting (enough to cover each beignet about 1/8 inch)
In a large bowl, sprinkle yeast over water and stir to dissolve. (Note: Water hotter than 105 degrees will kill the yeast.)
Add sugar, salt, eggs and milk. Blend.
Add half the flour and mix until smooth.
Add shortening and beat in remaining flour.
Cover, wrap and refrigerate overnight.
Roll out 1/4-inch thick and cut into 2-inch by 2-inch squares.
Fry in small batches in shortening preheated to 375 degrees.
(Note: Oil must remain at a minimum of 375 degrees to "puff" into the tasty pillows.)
Coat thickly with powdered sugar from a shaker or through a sifter.
GDA Cooking - October 28, 2010