1 package active dry yeast
1/4 cup warm water (105 F – 115 F)
1/4 cup granulated sugar
2 tablespoons shortening
1/4 teaspoon salt
1/2 cup boiling water
1/4 cup heavy cream
1 egg, beaten
4 cups all purpose flour
oil for deep frying
powdered sugar, the more the better
1. Dissolving one packet of dry yeast in 1/4 cup of water (temperature between 105 – 115 degrees F).
2. With the yeast and water mixture set aside, you mix the sugar, shortening, salt and boiling water (see recipe below) in an electric mixer until the shortening is fully dissolved (about 3 minutes). Next, add the cream, beaten egg, yeast mixture and 3 cups of flour to the mixing bowl.
3. Using the dough hook, stir the dough for about 2 minutes, then slowly add the remaining cup of flour and continue to knead the dough for 2 – 4 minutes longer, until the dough forms a ball around the hook.
4. While the oil is heating in a cast iron skillet to 360 degrees F, place the dough on a lightly floured cutting board. The cookbook directions suggest you roll the dough into a 10 x 24 inch rectangle but there are two problems with this. 1) I’m not searching the house for a ruler and 2) dough in the shape of a rectangle? …. which led to me to just rolling the dough out until it was between 1/4 and 1/2 inch thick.
5. Once the oil is fully heated, drop the dough squares in about 4 at a time and fry on each side for about 3 minutes total. Drain the fried beignets on paper towels and dust coat well in powdered sugar. Give them a minute or two to cool off before popping one in your mouth.