LITTLE ROCK, Ark. — Ingredients:

 1/4 teaspoons active dry yeast

1 1/2 cups warm water (110 degrees F/45 degrees 

1/2 cup white sugar

1 teaspoon salt

2 eggs

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening

1-quart vegetable oil for frying

1/4 cup confectioners' sugar

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening
1 quart vegetable oil for frying

1/4 cup confectioners' sugar

Directions:

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360-degrees (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Shake confectioners' sugar on hot beignets. Serve warm.

Credit: Deanna uses a recipe from Allrecipes.com.