Name: New Orleans Beignet Doughnuts
Ingredients: 1 pk Active dry yeast; 1 1/2 c Warm Water (105 deg. f.); 1/2 c Sugar; 1 ts Salt; 2 Eggs; 1 c Evaporated milk; 7 c Sifted all-purpose flour; 1/4 c Soft shortening; Oil for frying

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	New Orleans	Cookies, Desserts	10	Servings

INGREDIENTS

1	pk	Active dry yeast
1 1/2	c	Warm Water (105 deg. f.)
1/2	c	Sugar
1	ts	Salt
2		Eggs
1	c	Evaporated milk
7	c	Sifted all-purpose flour
1/4	c	Soft shortening
		Oil for frying

INSTRUCTIONS

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,
salt, eggs and milk.  Blend with rotary beater. Add 4 cups of the flour;
beat smooth. Add shortening; beat in remaining flour. Cover and chill
several hours.  Deep fry at 360 degrees 2 to 3 mintues or until lightly
browned on each side.  (If beignets don't rise to the top immediately when
you drop them into the oil, the oil isn't hot enough.) Drain on paper
towels.  Sprinkle heavily with confectioners' sugar. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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