Beignets
Port Orleans French Quarter

Ingredients:
1 pk Dry yeast
1/2 C Sugar
2 lg. Eggs
7 C Flour
1 1/2C Warm water
1 tsp Salt
1 C Undiluted evaporated milk
1/4 C Soft shortening
Oil; for frying
Confectioner's sugar

In a large bowl, sprinkle yeast over water, stir to dissolve.
Add sugar, salt, eggs, and milk. Blend with rotary beater.
Add 4 cups of the flour, beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.

Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar.

Makes about 5 dozen.

Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.