Bourbon Street Beignets

Photo: flickr user star5112

Ingredients

water (115 degrees)

1 pkg. yeast

1/4 cup sugar

2 tablespoons shortening

1/2 teaspoon salt

1/2 cup boiling water

1/2 cup heavy cream

1 egg, beaten

4 1/2 cups flour

Oil for deep frying

Powdered sugar

Preparation

Dissolve yeast in warm water according to package instructions; set aside.

Place sugar, shortening, salt and hot water in bowl. Stir until shortening is melted and sugar is dissolved; cool to lukewarm. Add cream, egg, 3 cups flour and yeast to sugar-shortening mixture. Attach bowl and dough hook. Turn to speed "2" and mix 2 minutes.

Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes longer.

Place dough on lightly floured board and roll into a 10x24 inch rectangle. Using a sharp knife, cut dough into 2-inch squares.

In large heavy saucepan or deep fat fryer, heat oil to 360 degrees. Fry doughnuts, turning to brown on both sides, about 3 minutes.

Drain on absorbent towels and sprinkle with powdered sugar.