Beignets and Cafe au Lait

• 1 package active dry yeast
• 1/2 cup granulated sugar
• 2 tablespoons vegetable shortening
• 1 1/4 cups warm milk (110 degrees)
• 1 egg, beaten
• 4 1/2 cups all-purpose flour
• Pinch of salt
• Oil for frying
• Powdered sugar for dusting
• 5 cups of Chicory Coffee, hot
• 5 cups whole milk, hot

1. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes.
2. Add the egg.
3. Mix well.
4. Add 4 cups of the flour and salt.
5. Beat at low speed until all of the flour is incorporated, about 1 minute.
6. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
7. Remove the dough from the bowl.
8. Using your hands, form the dough into a smooth ball.
9. Lightly oil a bowl.
10. Place the dough in the bowl and turn it to oil all sides.
11. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
12. Preheat the vegetable oil a deep fat fryer to 360 degrees F.
13. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick.
14. Lightly dust the surface of the dough.
15. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick.
16. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
17. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.
18. Remove and drain on a paper towels.
19. Sprinkle the beignets with powdered sugar and serve.
20. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk.
21. Stir well.
22. Serve the coffee with the beignets.

active dry yeast, granulated sugar, vegetable shortening, warm milk, egg, flour, salt, powdered sugar, coffee, milk

Taken from www.foodnetwork.com/recipes/emeril-lagasse/beignets-and-cafe-au-lait-recipe.html (may not work)