Beignets & Cafe' Au Lait
Ingredients:
| 1 package | active dry yeast |
| 1/2 cup | granulated sugar |
| 2 tablespoons | vegetable shortening |
| 1 1/4 cup | milk 110° |
| 1 | egg beaten |
| 4 1/2 cups | flour |
| pinch | salt |
| powdered sugar for dusting | |
| 5 cups | Chicory coffee hot |
| 5 cups | milk hot |
Directions:
In the bowl of an electric mixer fitted with a dough hook, add yeast, sugar, shortening and milk, and mix for 2 minutes.
Add the egg and mix well.
Reduce mixer speed to low and add 4 cups of the flour and the salt, and mix just until the flour is incorporated, about 1 minute.
Lightly oil a bowl to use for the rising od the dough. Set aside.
Increase the speed of the mixer to medium and mix until the dough forms a smooth, slightly tacky ball, leaves the side of the bowl and climbs up the dough hook, adding more of the remaining 1/2 cup flour as necessary.
Remove the dough from the mixer and, using your hands, form the dough into a smooth ball. Place the ball in the prepared bowl and turn to coat all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
Preheat the fryer to 360°.
Turn the dough out on a floured surface and pat the dough into a rectangle about 1 inch thick.
Lightly dust the surface of the dough with flour then roll it out to a rectangle 12 1/2 inches long and 10 inches wide, about 1/4 inch thick.
With a sharp knife, cut the rectangle into twenty 2 1/2 inch squares.
Fry the beignets, a few at a time, until golden brown, puffed and crispy on all sides, 3 to 5 minutes. Turn during cooking to get uniform browning.
Remove when done and drain on paper towels.
Sprinkle the beignets with powdered sugar and serve with cups 1/2 filled with coffee and topped off with the hot milk.
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