Ingredients

• 0.5 cups water , room temperature
• 1 tablespoon yeast
• 0.5 cups white sugar
• 0.25 cups shortening
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs , beaten
• 7.5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Instructions

1. 1 Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
2. 2 Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
3. 3 Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
4. 4 Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
5. 5 Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
6. 6 Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
7. 7 Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.

Nutrition per serving