Beignet Recipie

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This is the recipe for the beignets that we traditionally have at the annual motorcycle campout. Those that arrive early enough to set up the camp (for 150+ people) get these as a reward. Your quantities may vary.

1-1/2 c warm water
1 Tbsp dry yeast
1/2 c sugar
1 tsp salt
2 large eggs
1 c undiluted canned evaporated milk
7 c flour
1/4 c vegetable shortening or butter
Confectioner's sugar

Put the warm water into a large bowl, then sprinkle in the dry yeast and
stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated
milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon
until smooth and thoroughly blended. Beat in the shortening, then add
the remaining flour, about 1/3 cup at a time, beating it in with a spoon
until it becomes too stiff to stir, then working in the rest with your
fingers.

Or, if you have a Kitchenaid or satisfactory substitute, combine dry
ingredients, add wet ingredients plus melted butter or shortening,
beat till smooth.

Cover the bowl with plastic wrap, and refrigerate at least overnight.
The dough will keep in the fridge for at least a week, if you beat it
down occasionally.

It isn't necessary to put it in a hot saddlebag and take it out for
a six-hour ride in the sun so the dough rises like an alien monster
and attacks the rest of the implements and has to be peeled off
and beaten back when you hit camp, but it does get an interesting
winey flavor if you do.

Roll the dough out on a floured board to a thickness of 1/8".
Cut it into rectangles with a sharp knife. Fry in 360 degree oil,
turning once or twice, until golden brown. Drain, sprinkle HEAVILY
with confectioner's sugar, and serve hot. Or toss into a large paper
bag with confectioner's sugar, shake, and serve.