-
1
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
-
2
Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
-
3
Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
-
4
When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
-
5
At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
-
6
Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
-
7
Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
-
8
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
-
9
With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
-
10
Now cut into diamond shapes by making diagonal cuts in the opposite direction.
-
11
Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
-
12
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
-
13
Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
-
14
When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
-
15
Remove to paper towel lined plates to drain.
-
16
Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
-
17
Best served with Cafe au Lait. Enjoy!
