Beignets, like any doughnut, are best served hot and fresh out of the fryer and
with a hot cup of café au lait.
1 1/2 cups water
1 (1/4 ounce) packet yeast
1/2 cup sugar
7 cups flour
1 teaspoon salt
1 cup evaporated milk
1/4 cup Crisco shortening, softened
oil (for deep frying)
Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then
stir well to dissolve the yeast.
When the yeast is dissolved and frothing add sugar, salt and milk.
Beat the two eggs and add to the bowl. Add Crisco. Stir well and slowly add the
7 cups of flour. Stir until the flour is well mixed in and the dough is in a big
ball, cover with plastic and place in the refrigerator overnight.
The next day roll small pieces of dough on a floured board. Roll as thin as you
can and cut into 2-inch squares.
Fry in 360 degree F oil for about 3 minutes until light brown.
Shake the beignets in a bag in confectioners' sugar.