Recipe: Beignets (Port Orleans)

BEIGNETS (PORT ORLEANS)

1 packet active dry yeast
1 1/2 cups warm water
1 cup evaporated milk (undiluted)
1/2 cup sugar
2 eggs, room temperature
1 tsp salt
7 cups flour, divided use
1/4 cup soft shortening or oil (for frying)
confectioner's sugar

In a large bowl, sprinkle yeast over warm water, stir to dissolve.

Add milk, sugar, eggs, and salt. Blend with rotary beater.

Add 4 cups of the flour. Cover and chill overnight*.

Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares.

Preheat shortening or oil for deep frying to 360 degrees F.

Drop squares, a few at a time, into hot oil and deep fry until lightly
browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar.

*Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.

Makes about 5 dozen