Beignets

Over the weekend I thought I would make some of these since it's Mardi Gras time-a holiday that I happen to know next to nothing about, other than it involves: beads, naked people, jazz music, large quantities of alcohol, and delicious food. I happen to have some knowledge of the food due to the fact I have visited New Orleans twice in the past few years. (By "New Orleans" I am here referring to "Disneyland"-where I have eaten at the following restaurants: The Blue Bayou, Cafe Orleans, and my favorite: The Jazz Kitchen. Clearly, I am an expert.) 
If you've never tasted a beignet, they are kind of a mix between a doughnut and fry bread (or scones, if you live in Utah). The kids LOVE them, and the first time I made them Dylan said, "Hey! These are what Princess Tiana makes!" Obviously, we are looking into the gifted and talented program at her school.
This here, friends, is the very recipe from The Jazz Kitchen restaurant in Downtown Disney. Enjoy!

Beignets
Makes 3 dozen


1 package active dry yeast (or 2 1/4 tsp.)
1 1/2 cups warm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 cup evaporated milk
7 cups all purpose flour, divided
1/4 cup shortening
oil for frying
powdered sugar for sprinkling


In a large bowl, sprinkle yeast over water. Stir to dissolve. Add sugar, salt, eggs and milk. Pour into blender and blend until smooth (I used my food processor and it worked great). Add 4 cups flour, blend until smooth. Add shortening and blend in remaining cups of flour until dough forms.
 Place dough in a greased bowl and cover with plastic wrap. Refrigerate overnight. 
On a lightly floured surface, roll out the dough to 1/4 inch thick (you may want to do this in batches). Using a pizza roller, cut into 2 1/2 inch squares. Let dough rest 20 minutes.
Heat at least 2 inches of oil to 350 degrees. Fry the beignets in batches (I did 3 at a time in my big pot) until golden brown on each side-it only takes a couple minutes, so watch closely. Drain on paper towels and sprinkle generously with powdered sugar.