French Market Beignet Doughnuts

From the Kitchen of Deep South Dish (www.deepsouthdish.com) I just wanted to put this here to keep it safe.

• Ready In: 45 mins
• Serves: 10
• Yields: 30-40 beignet

Ingredients

• 1⁄4 ounce dry yeast (one envelope)
• 1⁄4 cup warm water
• 4  cups  sifted flour, divided
• 2  tablespoons shortening
• 1⁄3 cup boiling water
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup evaporated milk
• 1  egg, beaten
•  powdered sugar, sifted

Directions

1. Dissolve the yeast in the warm water and set aside.
2. Sift the flour and set aside.
3. Pour the boiling water over the shortening and stir until the shortening is melted.
4. Preheat deep fryer to 360 degrees Fahrenheit.
5. In a large bowl, combine 2 cups of the sifted flour with the sugar and salt, melted shortening, evaporated milk, egg, and yeast mixture.
6. Add enough additional flour to form a shaggy dough. The amount of flour is a guesstimate; humidity may cause you to need a touch more or less.
7. Turn out onto a lightly floured surface and roll thin - somewhere between 1/4-inch and 1/8-inch thick.
8. Using a pizza wheel, cut the dough into 2-inch squares.
9. Drop into hot fryer and brown on one side until golden; flip and brown on the other side.
10. Remove and drain on paper towels.
11. Sprinkle with sifted powdered sugar.
12. Serve immediately with a great cup of chicory joe.