Title: Beignets
 Categories: Cajun, Snacks
      Yield: 1 Servings
 
      1 pk Active dry yeast
  1 1/2 c  Warm water*
    1/2 c  Sugar
      1 ts Salt
      2 lg Eggs
      1 c  Evaporated milk
      7 c  Flour
    1/4 c  Vegetable shortening
           Oil for deep frying
           Confectioner's sugar for
           -dusting (or burying;
           -depending on taste)
 
  1.Put the warm water into a large bowl, then sprinkle in the yeast
  and a couple teaspoons of the sugar and stir until thoroughly
  dissolved. Let stand for 10 minutes.
  
  2.Add the rest of the sugar, salt, eggs, and evaporated milk.
  
  3.Gradually stir in 4 cups of the flour and beat with a wooden spoon
  until smooth and thoroughly blended.
  
  4.Beat in the shortening, then add the remaining flour, about 1/3 cup
  at a time, beating it in with a spoon until it becomes too stiff to
  stir, then working in the rest with your hands.
  
  5.Cover the bowl with plastic wrap and refrigerate overnight in a
  greased bowl.
  
  6.Roll the dough out onto a floured board or marble pastry surface to
  a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by
  3-1/2 inches with a sharp knife.
  
  7. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets
  about 3 or 4 at a time until they are puffed out and golden brown on
  both sides, about 2-3 minutes per batch.
  
  8.Turn them over in the oil with tongs once or twice to get them
  evenly brown, since they rise to the surface of the oil as soon as
  they begin to puff out.
  
  9.Drain each batch, place on a platter lined with several layers of
  paper towels, and keep warm in a 200 degree F oven until they're all
  done.
  
  Notes: * Water should be 100-115 degrees F warm
  
  Serve 3 beignets per person, sprinkling heavily with powdered sugar,
  and serve hot with cafe au lait. Can be made 1 day ahead up to step
  6.