Beignets

Since I was in a "get my hands dirty in some dough" mood I made a batch of these (as well as the pizza hut dough). I only fried up a small bit to try & they are fantastic. The rest of the dough is in the fridge waiting for the Prince to come home from school. Then I can fry some up fresh for him. I don't know how long the dough keeps in the fridge though.

BEIGNETS (french market doughnuts)

1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
powdered sugar

In a large mixing bowl pour the boiling water over the shortening, sugar and salt. Add the milk and let stand until warm. in a small bowl dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the doube in a greased bowl turning to grease the top. Cover with wax paper and a cloth and chill until ready to use. On a light floured surface roll the dough to 1/8 inch thickness. Do not let dough rise before frying. Cut into 2-inch squares and fry, a few at a time, in deep hot oil. Brown on 1 side, turn and brown the other side. Drain and sprinkle with powdered sugar. Serve hot. Makes 30.