Here is the recipe I have been using to make beignets.

I have had beignets from Ralph Brennan's Jazz Kitchen and they were not hollow on the inside. When I've made them, they are hollow. I have tried varying the thickness between 1/8-1/4-inch and sizes and I get the same result.

Any help would be greatly appreciated.

BEIGNETS
Yields 5 Dozen

1 package active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 cup evaporated milk (undiluted)
7 cups all purpose flour
1/4 cup soft shortening
oil for frying
confectioners powdered sugar

In a large mixing bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with blender. Add 4 cups flour; beat smooth. Add shortening and beat in remaining 4 cups flour. Cover with plastic wrap and chill overnight.

Roll out of floured board to 1/8 inch thick. Cut into 2-1/2 inch squares.

Deep fry at 360 degrees for 2-3 minutes until lightly browned on both sides.

Drain on towel and sprinkle with powdered sugar. Serve hot!