These beignets are by way of the Lower Ninth Ward. Beignets are the official state doughnut of Louisiana. This is my MaMaws’ recipe.
1 (1/4 oz.) package active dry yeast, 1/4 cup lukewarm water, 1 teaspoon sugar. Add these ingredients to a large metal bowl, set aside for 5-8 minutes. To the bowl, add 3/4 cup scalded evaporated milk, 2 eggs, slightly beaten, 1 teaspoon salt, 1/4 cup sugar. In a saucepan boil 1 cup water; stir in 1/4 cup butter flavored shortening, stir until the shortening melts. Pour the shortening into the bowl with the yeast. Using a hand mixer, on low speed, slowly add 3 1/2 cups flour until soft dough forms. Turn the dough out into a greased bowl, slightly grease top of the dough. Cover the bowl with a towel and refrigerate for 10 hours. Turn the dough out onto a lightly floured surface. Roll out the dough to 1/4 inch, cut into 2-inch squares. Get out that old cast iron dutch oven, pour about 3-inches of peanut oil into the oven. Heat oil, fry dough squares until golden brown on both sides. Make sure you drain on a wire rack, if you drain on a paper towel the bottoms will become soft and mushy. Dust with powdered sugar while they are still hot.
Meet Emma my MaMaw