Beignets

Ingredients:

• 3/4 cup warm water
• 1 packet of active dry yeast
• 1/4 cup sugar + an extra pinch
• A pinch of coarse salt
• 1 large egg
• 0.5 cups of unsweetened condensed milk
• 4 cups premium flour + more as needed
• 2 tbsp. confectionery fat
• Butter
• Vegetable oil, for deep-frying
• 1 cup powdered sugar, for dusting

Preparation:

1. Start by activating the yeast. Pour warm water into the bowl of a stand mixer fitted with a dough hook (or into a large bowl), add the yeast, and a pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.
2. Add 1/4 cup sugar, salt, eggs, and evaporated milk to a bowl. With the mixer on low speed, add half the flour and just combine. Add shortening, then gradually beat in the remaining flour and knead the dough. Turn the mixer off, turn the dough out onto a floured surface, and knead it with your hands. Add more flour if necessary to form a smooth dough (it should be fairly firm). Place the dough in a large, buttered bowl and cover with plastic wrap. Refrigerate the dough for at least 3-4 hours or overnight.
3. After the dough has rested, carefully turn it out onto a lightly floured surface. Sprinkle a little flour on top to make it easier to work with. Carefully shape it into a 2.5 cm thick rectangle, ready to cut into squares. Using a sharp knife or pizza cutter, cut the dough into squares. You should have about 12 large squares, depending on how thick you rolled it out.
4. Preheat oven to 120°C.
5. In a large, heavy-bottomed saucepan, heat about 3 inches of vegetable oil over medium heat to 350°F (175°C). Fry the beignets in batches (allow plenty of space between them, as they will puff up during frying), about 3 minutes per batch. Turn them over in the oil and fry until evenly browned on both sides. Transfer to a baking sheet lined with paper towels and keep warm in the oven while you fry the remaining beignets. To serve, transfer the beignets to a serving platter and sprinkle generously with powdered sugar.