Preheat the fryer to 360.
In a mixer bowl, using the dough hook, add the yeast, sugar, shortening,
and milk. Mix for 2 minutes. Add the egg and mix well.
Add 4 cups of flour and the salt. Beat on low for about a minute
until all the flour is incorporated. Beat at medium until a ball
forms that leaves the sides of the bowl and climbs the dough hook.
Place dough in a large, oiled bowl. Turn dough to coat all sides
with oil. Cover with plastic wrap and allow to rise 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
with flour and roll to 12 1/2 X 10 X 1/4. With a sharp knife, cut
into twenty 2 1/2 inch squares. Fry the beignets, a few at a time
(don't crowd) until golden brown and crispy on all sides, about 3 to 5
minutes. Remove and drain on a rack or paper towels.
Sprinkle liberally with powdered sugar and serve with cafe au lait.
Yield: 10 servings