Beignets Creole Doughnuts Recipe

• 1/2 c. boiling water
• 2 Tbsp. shortening
• 1/4 c. sugar
• 1/2 tsp salt
• 1/2 c. evaporated lowfat milk
• 1/2 pkt yeast
• 1/4 c. hot water
• 1 x egg, beaten
• 3 3/4 c. silted flour (approximately) Confectioner's sugar

1. Pour boiling water over shortening, sugar and salt.
2. Add in lowfat milk and let stand till hot.
3. Dissolve yeast n hot water and add in to lowfat milk mix with the beaten egg.
4. Stir in 2 c. flour.
5. Beat Add in sufficient flour to make a soft dough.
6. Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; refrigeratetill ready to use.
7. Roll dough to 1/8-inch thickness.
8. Don't let dough rise before frying.
9. Cut into squares and fry, a few at a time, in deep warm fat (360 F); brown on one side, turn and brown on other.
10. Drain on absorbent paper.
11. Sprinkle with confectioner's sugar.
12. Yields 2 1/2 dozen

boiling water, shortening, sugar, salt, milk, yeast, hot water, egg, flour

Taken from cookeatshare.com/recipes/beignets-creole-doughnuts-83273 (may not work)