Beignets

2 teaspoons active dry yeast
3 tablespoons warm water
cup milk
cup granulated sugar
cup solid shortening
1 teaspoon salt
1 large egg
3 cups all-purpose flour
3 quarts vegetable oil
Powdered Sugar

Sprinkle yeast over water in large bowl; let proof five minutes.  Heat milk until warm, stir in sugar and shortening and salt; cool.  Add to yeast with egg and 2 cups of the flour.  Mix well, adding enough remaining flour to make a soft dough.  Knead on a floured surface until smooth and elastic.  Place into a well-greased bowl, cover and allow to rise in a warm place until doubled in bulk.  Punch down, turn onto a floured surface and roll into a 10 x 12-inch rectangle.  Cut into 2-inch squares.  Lay each square on a floured pan, cover and allow to rise again until doubled.  Fry for one minute on each side in vegetable oil which has been heated to 375 . Drain, dusting with powdered sugar while still hot.
Makes about 2 dozen beignets.
 

 

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