Classic New Orleans Beignets

Ingredients

• Warm water (1 cup)
• Granulated sugar (1/4 cup)
• Active dry yeast (2 1/4 teaspoons)
• Salt (1/2 teaspoon)
• Evaporated milk (1 cup)
• Eggs (2 large)
• Shortening (1/4 cup)
• Bread flour (4 cups, plus extra for dusting)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, dissolve the granulated sugar in warm water. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes until it becomes frothy.
2. Add the eggs, evaporated milk, and salt to the yeast mixture, beating well until fully combined.
3. Gradually mix in 3 cups of bread flour until the mixture is smooth. Then, add the shortening and continue mixing until fully incorporated.
4. Slowly add the remaining flour until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add a little extra flour as necessary.
5. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area until it has doubled in size, approximately 1 to 2 hours.
6. Once the dough has risen, heat vegetable oil in a deep fryer or large pot to 370°F (188°C).
7. Roll out the dough on a floured surface to about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 1 1/2-inch squares.
8. Carefully fry the dough squares in batches, ensuring not to overcrowd the pot, for about 2-3 minutes on each side until they are golden brown. Use a slotted spoon to remove the beignets and let them drain on paper towels.
9. While the beignets are still warm, generously dust them with powdered sugar and serve immediately for the best experience.