Beignets

1/2 package dry yeast
3/4 c warm water (about 110*)
1/4 c sugar
1 eggs
1/2 c milk
1/2 t salt
1/8 c shortening
veggie oil for frying
powdered sugar

In a bowl, sprinkle the yeast over the warm water. Stir to dissolve.

Add sugar, eggs, milk --blend (with paddle attachment if using a stand mixer)

Add half the flour, salt and shortening. Mix well (may want to switch over to the hook attachment at this stage)

add remaining flour and continue to mix to form a dough. Form dough into a ball, place in a greased bowl, cover with plastic wrap and refrigerate over night.

Next day: punch down dough. cover with damp towl and let rest 15 min.

Roll dough in 1/4" thick rectangle. Use pizza cutter to cut into 2" squares.

Heat some oil for deep fat frying to 365* (to the 'donuts' marker if your candy thermometer has that written on it). drop in beignets, 3 or 4 at a time and fry on both sides til golden. Drain on a brown paper bag and dust generously with powdered sugar. Serve.

Please note that beignets only have a half life of about a day. That means don't make extra if you can help it.