2 1/4 t. active dry yeast
1 1/2 c. warm water (110 degrees F.)
1/2 c. white sugar
1 t. salt
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening
1 t. vanilla
1 quart vegetable oil for frying
1/2 c. confectioners sugar
(Dough Before Going into the Refrigerator)
In a large bowl, such as a mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
**I make the dough the night before and just cook them up in the morning to go with coffee.**
Drain on paper towels.
Use a paper bag and put confectioners sugar inside. Shake the hot beignets and serve warm. . .very tastey!
(Before Adding Confectioners Sugar)