French Quarter Beignets

My students have asked to make beignets, so I'm testing out a recipe I've had for ages -- seeing how we can make the rising stage work to fit our schedule...

Ingredients
¾ C warm water
¼ C granulated sugar
1¾ tsp yeast
1 egg
1 tsp salt
½ C evaporated milk
3¾ C flour
2 T shortening

non-stick cooking spray
oil, for deep-frying
confectioner's sugar
optional: cinnamon, syrup(s) for dipping

Directions
In a large bowl, mix water, sugar and yeast; let sit 10 minutes.

In another bowl, while the yeast is blooming, beat egg, salt and evaporated milk. In a third bowl, measure out flour.

After 10 minutes, stir egg mixture into large bowl with yeast mixture. Blend in half the flour. Add shortening and continue cutting in the shortening and continue to mix in remaining flour.

Knead dough on a lightly floured surface until smooth, adding just enough flour to keep it from sticking.

Wash the large bowl and lightly coat with non-stick cooking spray. Return dough to bowl; cover with plastic wrap lightly coated with non-stick cooking spray. Let rise for at least an hour.

Punch down dough to remove excess air bubbles. Roll out dough -- on a very lightly floured surface -- to ¼ inch thick. Use a bench knife to cut into 2-inch squares.

Preheat oil in a deep-fryer, electric skillet or fying pan to 350° F. Deep fry beignets, flipping constantly with a fork (or slotted spoon, or tongs...) until they are light golden brown. Remove and drain on briefly paper towels.

Toss gently in a bowl with powdered sugar. Optional: Toss with powdered sugar and cinnamon...and/or serve with fruit syrup dipping sauce. Raspberry is my favorite!