Pillowy fried yeast beignets under a snowdrift of powdered sugar, best eaten warm.
8 steps, about 35 minutes start to finish.
Dissolve yeast in warm water with a pinch of sugar. Let sit 5 minutes until foamy.
Add sugar, evaporated milk, egg, vanilla, and salt to the yeast mixture and stir to combine.
Mix in flour in two additions, then add shortening and mix until a soft dough forms.
Knead briefly, then place in a greased bowl, cover, and refrigerate overnight or at least 2 hours.
Roll dough out on a floured surface to about 1/8 inch thickness.
Cut into 2x3 inch rectangles.
Heat oil to 375°F and fry beignets in batches for 2-3 minutes, flipping once, until puffed and golden.
Drain briefly and dust generously with powdered sugar. Serve immediately.
“Keep the oil right at 375 and dust with powdered sugar while the beignets are still hot. Too-cool oil makes them greasy instead of puffed, and the sugar only clings if it hits them straight out of the fryer.”
