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Beignetsbreads, creole 1 pkg yeast 3 tablespoon ; water, warm 3/4 cup milk 1/4 cup sugar 1/4 cup shortening 1 teaspoon salt 1 egg; beaten 3 cup flour; divided 1 oil 1 sugar, confectioners; sifted Proof the yeast. Scald the milk; stir in the sugar, shortening, and salt. Cook the mixture to the 105 to 115 degree range. Add milk mixture, egg, and 2 cups flour to the yeast mixture, mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn the dough out onto a floured surface, and knead until smooth and elastic (8 to 10 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise about 1 hour, or until doubled. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12" x 10" rectangle; cut into 2" squares. Place on a floured surface; cover and let rise in a warm place 30 minutes or until doubled in bulk. Heat 3" to 4" of oil to 375 degrees; drop in 3 to 4 beignets at a time. Cook 1 minute on each side or until golden. Drain on paper towels, and sprinkle with powdered sugar.
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