Beignets and Cafe au Lait

Activate the yeast: Dissolve yeast in warm water with a pinch of sugar. Let stand 5-10 minutes until foamy and active. This proves your yeast is alive.

Mix the dough: In a large bowl, combine sugar, salt, egg, and evaporated milk. Add the yeast mixture. Gradually stir in flour to form a sticky dough. Add shortening and mix until incorporated.

First rise: Cover bowl with plastic wrap and let dough rise at room temperature for 2 hours, or refrigerate overnight. The cold rise develops better flavor.

Roll out the dough: On a well-floured surface, roll dough to 1/4-inch thickness. The dough is sticky, so flour your rolling pin and hands generously.

Cut into squares: Using a sharp knife or pizza cutter, cut dough into 2.5-inch squares. Don't use a biscuit cutter or twist cutter - traditional beignets are always square.

Heat the oil: Pour 3-4 inches of vegetable oil into a deep pot. Heat to 360°F (180°C). Use a thermometer - temperature is crucial for proper beignets.

Fry the beignets: Carefully drop 2-3 squares into the hot oil. They will sink then float. Fry 2-3 minutes per side until puffed and golden brown. Flip once.

Drain and sugar: Remove with a slotted spoon to a paper towel-lined plate. While still hot, transfer to a serving plate and bury under a mountain of powdered sugar. Be generous!

Make cafe au lait: Brew strong chicory coffee. In a saucepan, heat milk until steaming. Pour equal parts coffee and hot milk into cups simultaneously. Add sugar to taste.

Serve immediately: Beignets must be eaten hot and fresh. Serve 3 per person with a steaming cup of cafe au lait. Don't worry about the powdered sugar on your shirt - that's part of the experience!