Prep Time:  30 minutes (plus 4 hours to chill)   |    Cook Time:  4 minutes   |    Total Time:  34 minutes (plus 4 hours to chill)   |    Yields:  12 beignets

Ingredients:

• 1½ cups warm water
• ½ cup  Baker’s Corner  Granulated Sugar
• 2¼ teaspoons  Baker’s Corner  Active Dry Yeast*
• 2  Goldhen  Large Eggs
• 1 teaspoon  Stonemill  Iodized Salt
• 1 cup  Baker’s Corner  Evaporated Milk
• 7 cups  Baker’s Corner  All Purpose Flour, divided
• ¼ cup  Carlini  Pure Vegetable Shortening
• 7 cups  Carlini  Vegetable Oil
• 1 cup  Baker’s Corner  Powdered Sugar

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. In a large mixing bowl, combine warm water, sugar and yeast. Allow yeast to activate for 10 minutes.
2. Using a mixer, whisk eggs, salt and evaporated milk into the yeast mixture, until well blended.
3. Slowly mix in 4 cups flour until smooth, then add shortening and remaining flour. Mix until incorporated then cover and chill for 4 hours.
4. After dough has chilled, heat vegetable oil in a large saucepan to 360°.
5. Roll refrigerated dough to ¼-inch thickness and cut into 2-inch squares.
6. Fry each square in oil for 3-4 minutes or until golden brown, turning constantly. Remove from oil and allow to cool on paper towels for 1 minute.
7. Sprinkle beignets generously with powdered sugar and serve warm.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen