makes about 36

2 tablespoons active dry yeast
1 1/2 cups warm water (100-115 degrees F)
2 tablespoons sugar
1 teaspoon salt
2 large eggs
1/2 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening

1. Mix and dissolve yeast, sugar and water. Let proof for 10 minutes.

2. To the yeast mixture add the salt, eggs and evaporated milk.

3. Slowly add 4 cups flour, mixing constantly

4. Add 1/4 cup shortening and mix.

5. Slowly add the remaining 3 cups flour, mixing constantly.

6. Spray a bowl with pan coating and put dough in bowl. Cover the bowl with plastic wrap and refrigerate overnight or at least 4 hours.

7. Roll the dough out onto a floured board to a thickness of 1/8 inch, then cut into rectangles with a sharp knife or pizza cutter.

8. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Drain well. 

*For Savory Beignets, top with Shaved Parmesan and sprinkle with herbs (dried basil, oregano, garlic, lemon and orange peel).

*For traditional beignets, top with powdered sugar. Add one of our dipping sauces (on the mardi gras link above) for variety.