Good Ole New Orleans Beignets
¼ c. warm water (105-110 degrees) 1 t. active dry yeast 3 T. plus 1 t. sugar, divided 2 T. vegetable shortening ½ t. salt ½ c. boiling water ½ c. evaporated milk 1 large egg 4-5 c. all-purpose flour…
Good Ole New Orleans Beignets
GOOD OLE NEW ORLEANS BEIGNETS¼ c. warm water (105-110 degrees)1 t. active dry yeast3 T. plus 1 t. sugar, divided2 T. vegetable shortening½ t. salt½ c. boiling water½ c. evaporated milk1 large egg4-5 c. all-purpose flourVegetable oil, for frying1 c…