Beignets

Ingredients

• 1 (1/4-ounce) envelope active dry yeast
• 3 tablespoons warm water (100° to 110°)
• 3/4 cup milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 3 cups all-purpose flour
• 2 1/2 to 3 quarts vegetable oil
• Powdered sugar

Preparation

1. Combine yeast and 3 tablespoons warm water in a large bowl; let mixture stand 5 minutes.
2. Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cool to lukewarm (100° to 110°).
3. Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough.
4. Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Punch dough down, and turn it out onto a floured surface. Roll dough into a 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
6. Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot.
7. Note: To make ahead, turn dough out onto a floured surface; knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and refrigerate overnight. Punch dough down and follow directions above.