Served warm with coffee, these french doughnuts are the way to start any day that hasn't already begun with a croissant.
1 1/2 cups warm water
2 1/4 teaspoons yeast
1/2 cup white sugar
1 teaspoon salt
1 cup evaporated milk
7 cups all purpose flour
1/4 cup vegetable shortening
1 quart of vegetable oil for deep fryer/pan
1/2 cup powdered sugar
No nutrition information available
Place yeast and white sugar in mixing bowl. Pour in warm water and whisk until dissolved. Allow to sit for three to five minutes.
With a batter blade on the mixer, mix in the salt, eggs and milk. Turn the mixer off and add in four cups of the flour. Beat on the lowest or second lowest speed until the batter is smooth. Then, add the shortening and again beat until smooth. Finally, add the last three cups of flour and mix until smooth. So long as there is plenty of room for the batter to rise to double in size, you may cover the mixing bowl and place in the refrigerator for at least one hour up to 24 hours. If your bowl is too small, it will overflow, even popping off any lid. If putting into a new bowl, lightly rub the bowl's interior with oil and it will be easier to release the batter/dough from the bowl.
Preheat your oil to 360 degrees. If not sure if it is hot enough, drop in a sample of the dough and if it puffs and rises in less than half of a minute, your oil is hot enough.
When ready to make, halve the dough and roll it out on a well-floured surface to approximately, 1/8 in thick. Cut the sheet in 2 to 2 1/2 inch diamond or square shapes.
Gently place the dough diamonds/squares into the oil, they will immediately begin to puff and rise. If using a frying pan, you will have to turn the beignets as soon the underside has turned golden brown which happens quickly. Remove with a slotted spoon and drain on brown paper or paper towels. While still very warm dust with powdered sugar or place in a clean brown paper bag with powdered sugar and shake to coat. Serve while warm. Store non-sugared leftovers at room temperature under cover, such as covered cake plate then reheat in a microwave at a bread reheat setting and sprinkle with fresh powdered sugar.