Adapted from Allrecipes.com
~from Savoring Time in the Kitchen
Servings: 10-12 depending on portion size
2 1/4 teaspoons active dry yeast (one packet)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1-1/2 Tablespoons vanilla
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying (Cafe du Monde recommends cottonseed oil)
3/4 cup confectioners' sugar placed in a paper lunch bag
In a large bowl, dissolve yeast in warm water. Add sugar, salt, vanilla, 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.
On a well-floured surface, roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares.
Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. I used my trusty old Fry Baby but a deep saucepan would also work.
Place several Beignets at a time in the paper bag with confectioners' sugar and shake until coated.
Serve warm.