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1
In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes.
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2
Add the egg.
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3
Mix well.
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4
Add 4 cups of the flour and salt.
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5
Beat at low speed until all of the flour is incorporated, about 1 minute.
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6
Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
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7
Remove the dough from the bowl.
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8
Using your hands, form the dough into a smooth ball.
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9
Lightly oil a bowl.
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10
Place the dough in the bowl and turn it to oil all sides.
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11
Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
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12
Preheat the vegetable oil a deep fat fryer to 360 degrees F.
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13
Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick.
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14
Lightly dust the surface of the dough.
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15
Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick.
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16
With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
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17
Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.
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18
Remove and drain on a paper towels.
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19
Sprinkle the beignets with powdered sugar and serve.
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20
Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk.
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21
Stir well.
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22
Serve the coffee with the beignets.
