Title: Beignets (creole doughnuts)
 Categories: Cajun, Breads, Breakfast
      Yield: 30 Doughnuts
 
    1/2 c  Boiling water
      2 tb Shortening
    1/4 c  Sugar
    1/2 ts Salt
    1/2 c  Evaporated milk
    1/2 pk Yeast
    1/4 c  Warm water
      1    Egg, beaten
  3 3/4 c  Flour, sifted
           Powdered sugar
 
       Pour Boiling water over shortening, sugar, and salt. Add milk;
  let stand until warm.  Dissolve yeast in Warm water; add to milk
  mixture along with beaten egg. Stir in 2 cups flour. Beat. Add enough
  flour to make a soft dough.  Place in a greased bowl. Grease top of
  dough, cover with waxed paper and a cloth. Chill until ready to use.
       Roll dough to 1/4 inch thickness.  Do NOT let dough rise before
  frying.  Cut into squares and fry a few at a time in deep hot fat (360
  degrees).  Brown on one side, turn and brown on the other. Drain on
  paper towels.  Sprinkle with confectioners sugar.
  
       Recipe courtesy of Myrtle Signorelli, Gulfport, Mississippi.