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1
In a large bowl or preferably a Kitchen Aid mixer bowl combine the yeast, water, sugar and salt.
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2
Allow to rest about 5 minutes. Your yeast should start to boogie!
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3
Then add to this bowl the evaporated milk, egg yolk and 2 1/2 cups of All-Purpose flour and mix in with dough hook. Mix well, then add in the self-rising flour (I prefer White Lily). This should be enough flour to make your dough firm, still a touch sticky, but workable. If it's still really sticky, add just a little more flour to make it barely not-sticky, if that makes any sense whatsoever. It should form a ball and should not be sticking to your mixer bowl.
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4
Let the mixer turn this till well combined then remove and with your bare hands, knead in 2 Tablespoons of shortening. I had Butter Crisco, so I used that. Just knead it all in until it's smooth and well combined.
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5
Let your dough rise in an oiled bowl til doubled. That takes about an hour. The wait is the hard part . . .
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6
(You can also throw the dough into the refrigerator overnight if you'd like fresh beignets for breakfast. Num, num, num!)
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7
When doubled, roll the dough out to about 1/2 inch thick and cut into 2 inch by 3 inch strips.
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8
Of course, this is approximate. The beignet gods will not strike you dead if you make circles or squares. Let your strips rest under a towel for about 30-40 minutes to raise a bit.
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9
Carefully place your risen strips in 350-360 degree preheated hot shortening (please use a candy thermometer to make sure it's the right temp) and fry to a medium golden brown, flipping over to brown up both sides.
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10
If the shortening is too cool, the beignets will just be nasty, trust me. If your shortening gets too hot, take it off the heat till it cools down or you'll have burnt outsides and doughy insides and that's not a good thing. It may just ruin your day.
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11
Dust the hot beignets in loads of powdered sugar. Your kitchen should look like the VIP room of Studio 54 when you're done. Haha.
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12
Please pace yourself while eating these, they are so good you'll be sick before you know it!
