Beignets Recipe from Port Orleans French Quarter
1 pack dry yeast
1/2 cup sugar
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporated milk
1/4 cup soft shortening oil, for frying
Yield: about 5 dozen.
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour. Cover and chill overnight.
Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares.
Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar.
Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.