New Orleans Beignets

The recipe was posted in Southern Living. We live in Missouri now and can no longer get to Cafe DuMonde very often, so these were an acceptable alternative.

• Ready In: 48 mins
• Yields: 6 dozen

Ingredients

• 1 (1/4ounce) envelope active dry yeast
• 1 1⁄2 cups warm water, divided (105 to 115 degrees)
• 1⁄2 cup sugar
• 1  cup evaporated milk
• 2  large eggs
• 1  teaspoon salt
• 1⁄4 cup shortening
• 6 1⁄2-7  cups bread flour
•  vegetable oil
•  sifted powdered sugar

Directions

1. Combine yeast, 1/2 cup warm water and 1 tsp granulated sugar in bowl of a heavy duty mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
2. Microwave remaining 1 cup water until hot, about 115 degrees, stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth.
3. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
4. Turn dough out onto a floured surface; roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
5. Pour oil to depth of 2 to 3 inches into a dutch oven; heat to 360 degrees; fry dough in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.