Beignets - T-R-L

Here is a beignet recipe from Ralph Brennan's Jazz Kitchen. I have not personally made these but have been told they are worth the work. Cook time is per batch. Overnight rise in fridge is not included in times.

• Ready In: 22 mins
• Yields: 5 dozen

Ingredients

• 2 1⁄2 teaspoons fast-rising active dry yeast
• 1 1⁄2 cups cold water
• 1⁄2 cup sugar
• 1  teaspoon 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

Directions

1. NOTE RE SUGAR:.
2. Before adding sugar, throw it in food processor and process for 1 minute. This reduces the size ofthe sugar crystal and makes assimilation easier.
3. Using the dough hook place flour, 2 1/2 teaspoons of instant yeast, shortening, milk and cold water into your mixing bowl.
4. Mix till it becomes a viable mass 2 minutes maximum.
5. Then add eggs 1 at time and mix for 45 seconds each.
6. 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.
7. When that is done, mix salt and sugar and add this to flour mix above. Mix for 4 more minutes.
8. Total mix time should not exceed 10/11 minutes.
9. Wrap the bowl tightly and place in your refrigerate for a overnight if you wish.
10. Roll out on floured board to 1/8 inch thick. Cut into 2-1/2 inch squares.
11. Deep fry at 360ºF for 2-3 minutes until lightly browned on both sides.
12. Drain on towel and sprinkle with powdered sugar. Serve hot!