New Orleans Beignets

• For dough: 7g active dry yeast, 240ml warm water, 60g sugar, 1 tsp salt, 2 eggs, 120ml evaporated milk, 500g flour, 2 tbsp shortening
• Oil for deep frying
• Powdered sugar, generously

Instructions

1. 1

   Dissolve yeast in warm water with a pinch of sugar. Rest 5 minutes.

2. 2

   Mix in sugar, salt, eggs, and evaporated milk. Add flour and shortening. Mix until smooth.

3. 3

   Refrigerate dough overnight (or at least 2 hours).

4. 4

   Roll dough to 5mm thickness. Cut into 5x5cm squares.

5. 5

   Deep fry at 175°C until puffed and golden, 2–3 minutes per side.

6. 6

   Drain briefly. Bury under a mountain of powdered sugar.

7. 7

   Serve immediately — they deflate slightly as they cool.

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