Beignets

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy. Stir in the evaporated milk, white sugar, eggs, and salt. Gradually add 4 cups of flour, beating until smooth and well combined. (10 minutes)

Recipe View Mix in the shortening until fully incorporated. Gradually add the remaining 3 cups of flour, mixing until a soft dough forms. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight, up to 24 hours. (5 minutes)

Recipe View On a lightly floured surface, roll the chilled dough out to a 1/8-inch thickness. Using a sharp knife or pastry cutter, cut the dough into 2 1/2-inch squares. (15 minutes)

Recipe View In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 360 degrees F (180 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View Carefully drop the beignet squares into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, until golden brown and puffed up. If the beignets sink and do not immediately rise, the oil is not hot enough. (15 minutes)

Recipe View Remove the fried beignets with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. (5 minutes)

Recipe View While the beignets are still hot, generously dust them with confectioners' sugar. Serve immediately and enjoy the taste of New Orleans! (5 minutes)