Costas French Market Doughnuts (Beignets)

1. Pour 1/2 cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.

2. Combine sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture down until lukewarm, then add yeast mixture and beaten eggs.

3. Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 minutes to 1 hour.

4. Working with a small portion (a little larger than a baseball) at a time, roll out dough until 1/8-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in opposite direction, making diamond shapes.

5. Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).

6. Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack with paper towels underneath to drain; cool until you can handle them.

7. Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously, or use a sifter to dust beignets with confectioners' sugar.

Cook's Note

Wrap any remaining dough with plastic wrap and it will keep in the fridge up to a week.