Recipe - Beignets And Cafe Au Lait

1 pack Active dry yeast
One half cup Granulated sugar
2 tablespoon Vegetable shortening
1 One fourth cup Warm milk; (110 degrees)
1 Egg; beaten
4 One half cup Allpurpose flour
1 Pinches salt
Oil for frying
Powdered sugar for dusting
5 cup Chicory Coffee; hot
5 cup Whole milk; hot

Preheat the fryer to 360 degrees F. In the bowl of an electric mixer,
fitted with a dough hook, add the yeast, sugar, shortening, and milk,
mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and
salt. Beat at low speed until all of the flour is incorporated, about
1 minute. Then beat at medium speed until the mixture forms a ball,
leaves the sides of the bowl, and climbs up the dough hook. Remove
the dough from the bowl. Using your hands, form the dough into a
smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn
it to oil all sides. Cover with plastic wrap and set aside in a warm,
draftfree place until it doubles in size, about 2 hours. Turn the
dough out onto a floured surface and pat the dough into a rectangle
about 1inch thick. Lightly dust the surface of the dough. Roll out
the rectangle to 12 One half inches long by 10 inches wide and about
1/4inch thick. With a sharp knife, cut the dough into twenty 2
1/2inch square beignets. Fry the beignets, a couple at a time until
golden brown and crispy on all sides, about 3 to 5 minutes. Remove
and drain on a paper towels. Sprinkle the beignets with powdered
sugar and serve. Fill each cup with One half cup of coffee and One half cup of
the hot milk. Stir well.

Serve the coffee with the beignets

Yield: 10