Beignets

Tomorrow is Fat Tuesday. The end of Marti Gras and the beginning of the part of the religious calendar called Lent.  Fat Tuesday is the traditional day to splurge on all the sweets and other foods denied you during Lent.
The Beignet is the perfect food to splurge on as they do in New Orleans.  

Beignets

1 1/2 cups Warm Water about 105 degrees

1 package active dry yeast

1/2 cup Sugar

1 teaspoon Salt

2 large Eggs, lightly beaten

1 cup Evaporated Milk

7 cups Flour

1/4 cup Shortening (Crisco)

Oil For Deep Frying

Powdered Confectioner’s Sugar

In the bowl of a stand mixer, sprinkle the Yeast over the warm Water.  Stir to dissolve. Allow to stand for 5 minutes until it begins to get foamy. 

Add the Sugar, Salt, Eggs and the Evaporated Milk.  Using the paddle attachment for the mixer, mix slowly to blend. 

Add 4 cups of the flour and beat until smooth.

Add shortening and beat to break up the shortening in the mixture. 

Change to the Dough hook attachment. 

Slowly add the remaining flour and allow the mixer to knead the dough for 5 minutes.

Cover with dough with a towel or plastic wrap and allow to rest in the refrigerator for at least 2 hours. 

Roll out the dough on a floured surface until it is about 1/8 inch thick. 

Cut into 2 inch squares.

Fry in oil at 370° in small batches for 2 to 3 minutes. Turn each beignet half way through until light brown on both sides.

Drain on paper towels for 1 minutes then immediately sprinkle generously with powdered sugar.