re:: Beignets problem - I have information for you

BRYAN:
Good Morning. Bryan, I have never baked beignets before as I do not eat this type of dessert. I can only advise you from the point of Food/Baking science view. Now then my friend, as you know there are 2 enemies to yeast, i.e., salt and sugar. The salt amount is in line with the yeast amount. However, Bryan notice the amount of sugar, 3 1/2 oz (1/2 cup) That is enough sugar in this recipe to choke a horse. Bryan, let me explain this to you, that yeast and sugar function only when moisture (liquid) comes into contact with them. In essence they compete with each other for the limited amount of liquid. When this happens Bryan guess what??? SUGAR always WINS-OUT. The yeast does not receive enough water to do it's thing. SOOOO, That is your baking problem the yeast has failed due to lack of liquid. The mixing sequence and type of yeast and form of sugar must change if you are to succeed in baking a viable beignet. I would use granular yeast known as "INSTANT YEAST". Less expensive and doesn't need hot water to work. Just throw it in with the flour. If you have a food processor place the sugar in and give it a 1 minute twirl it will reduce the size of the granules and hence will melt much quicker in the dough. If you do not have a processor your super market sells bakers sugar, same thing small sized sugar.

MIXING:
Using the dough hook place flour, 2 1/2 teaspoons of instant yeast, shortening, milk and cold water into your mixing bowl. Mix till it becomes a viable mass 2 minutes maximum.

Then add eggs 1 at time and mix for 45 seconds each. Now is the time to make your adjustments either add more flour or slightly add more water depending if it is to loose or to dry. When that is done mix in the sugar and salt and mix for 4 more minutes. Total mix time should not exceed 10/11 minutes.

Wrap the bowl tightly and place in your refrigerate for a overnight if you wish.

Bryan good luck and have a nice day.
~Chef Dunask.