who knows if they are authentic or not, all I know is they're delicious
2 1/4 teaspoons active dry yeast1 1/2 cups warm water1/2 cup white sugar1 teaspoon salt2 eggs1 cup evaporated milk7 cups all-purpose flour1/4 cup shortening1 quart vegetable oil for frying1/4 confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and refrigerate for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in your hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
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