Beignets And Cafe Au Lait

1 Package Active dry yeast
1/2 Cup Granulated sugar
2 Tablespoon Vegetable shortening
1 1/4 Cup Warm milk; (110 degrees)
1 Egg; beaten
4 1/2 Cup All-purpose 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, draft-free 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 1-inch thick. Lightly dust the surface of the dough. Roll
out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch
thick. With a sharp knife, cut the dough into twenty 2 1/2-inch 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 1/2
cup of coffee and 1/2 cup of the hot milk. Stir well.
Serve the coffee with the beignets
Yield: 10 servings