Warm Beignets

Serves 6. Best paired with Batasiolo Moscato. Recipe by Jennifer Smith of The Traveling Chef. From our March 2017 Cooking Class.

Ingredients
1½ cups lukewarm water
½ cup granulated sugar
1 packet active dry yeast
2 eggs
1¼ teaspoons salt
1 cup evaporated milk
7 cups bread flour
¼ cup shortening
Nonstick spray
Oil, for deep-frying
3 cups powdered sugar

To Prepare
Mix water, sugar and yeast in a bowl, and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk. Mix egg mixture into yeast mixture. Add 3 cups of flour to the combined mixture, and stir. Add shortening, and stir while adding remaining flour. Remove dough, and knead on lightly floured surface. Spray a large bowl with nonstick spray. Place dough in bowl, and cover with plastic wrap. Let rise for two hours.

Heat oil in deep-fryer to 350°F. Add powdered sugar to paper or plastic bag, and set aside. Roll dough to ¼-inch thick and cut into 1-inch squares. Deep-fry, flipping constantly, until golden. Drain on paper towels. Toss in bag with powdered sugar.