Pour 1/2 cup room temperature water into a small
bowl. Sprinkle the yeast over the water and let
stand for about 5 minutes to dissolve. Combine the
shortening, sugar, and salt in a large bowl. Pour
the boiling water over the shortening mixture and
then stir in the evaporated milk. Wait for the
mixture to cool down until it is lukewarm. Then,
add the yeast and water mixture and beaten eggs.
Slowly mix in the flour until the dough forms a
ball. Cover the dough with plastic wrap and
refrigerate for 30 minutes to 1 hour. Working with
a small portion (a little larger than a baseball)
at a time, roll out the dough 1/8-inch thick. Cut
the rolled out dough into strips 2 to 3-inches
wide, then cut again in the opposite direction and
at an angle, making diamond shapes.
Heat your oil for frying in a deep and wide, heavy-
bottomed skillet over medium-high heat to 360 degree
F (180 degrees C).
Slide dough slowly into the oil to avoid
splattering and deep fry until they puff up and
are golden brown, 3 to 5 minutes. Carefully remove
onto a rack with paper towels underneath and allow
to cool until you can handle them. Place in a
clean paper bag with confectioners' sugar and
shake gently until covered generously or, use a
sifter to dust the beignets with powdered sugar.
Originally Submitted
11/21/2011
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