Beignets, 'Cus it's Mardi Gras!

Since it's Mardis Gras and all, these seemed very fitting. Just make sure not to cook them too long (get them out of the oil when they are still light gold, before they turn dark brown.)

New Orleans Beignets

Adapted from Southern Living

Yield: Approximately 25-30

1 generous teaspoon active dry yeast (roughly half a packet)

3/4 cup warm water, divided

1/4 sugar

1/2 cup evaporated milk

1 large egg, lightly beaten

1/2 t salt

2 T shortening

3 to 3 1/2 cups bread flour

Vegetable oil

Powdered sugar

Make the yeast mixture: combine the yeast, 1/4 c warm water, and 1/2 t of granulated sugar in a bowl; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar..

Form a dough: microwave remaining 1/2 cup of water until hot (about 115F); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 2 cups flour, until smooth. Gradually add remaining 1 to 1 1/2 cups flour, beating until a stick dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.

Roll and cut: Turn dough out onto a floured surface roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.

Fry until golden: pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360F. Fry dough, in batches, 2 minutes or so on each side or until golden brown. Drain on wire rack. Dust immediately with powdered sugar.