Beignets - French Quarter Doughnuts

Another goodie for Mardi Gras!  When we lived in New Orleans, we used to love to go to Cafe' Du Monde in the Quarter,  or The Morning Call in Fat City for beignets and cafe au lait, and I decided I needed to learn to make them at home.  My neighbor gave me  this recipe, and I have used it since 1974.  The dough should be made the day before and refrigerated overnight.  It makes about five dozen beignets, but the dough will keep about 4-5 days in the fridge.

Ingredients
1 1/2 C warm water
1 pkg. active dry yeast
1/2 C sugar
1 tsp. salt
2 large eggs
1 C. evaporated milk
7 C flour
1/4 C vegetable oil
Oil for deep frying
Powdered sugar

Instructions:
Put warm water in bowl, add yeast; stir until dissolved.  Add sugar, salt, eggs, and evaporated milk.  Gradually add 4 cups of the flour; beat with wooden spoon until dough is smooth and well blended.  Mix in shortening, then add remaining flour 1/3 cup at a time, beating with spoon until it gets too stiff to stir, then work in rest of flour with your hands.  Cover bowl with plastic wrap and refrigerate overnight.
Roll desired amount of dough out on floured surface to about 1/8" thickness; using a sharp knife, cut into rectangles 2 1/2" by 3 1/2".  Preheat oil in a deep fryer to 360F.  Fry beignets 3 or 4 at a time until they are puffy and golden brown, turning often.  Drain on a platter lined with paper towels, then place the platter, without paper towels, in a 200F oven to keep warm while you cook the rest.  Sprinkle heavily with powdered sugar, and serve hot.  Do not substitute milk for the evaporated milk!  Goes great with cafe' au lait.
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