Beignet

This one takes me back to my days when I traveled heavily and got to dine out a lot.  I remember my first trip to New Orleans and the remarkable food.  This is my riff on the famous Cafe Du Monde’ who
has perfected the beignet. I tried to do this in an air fryer, and the results were not good; they didn’t rise.  The oil is critical: make sure it’s hot enough, or they won’t puff up.  Hope you like it.  Heck, it’s fried dough.
3/4 cup water between 105 to 115 degrees
1 package active dry yeast
1/4 cup sugar
3 1/2 cups flour
1 egg, beaten
1/2 teaspoon salt
3 tablespoons shortening
Oil for frying
An electric skillet
Powdered sugar
Place yeast in warm water; let set up for 20 minutes
Mix sugar, salt and shortening with flour
Add yeast water
Add beaten egg
Mix completely
Need dough 30 times
Let rest for 15 minutes
Cut dough into 2×3 pieces (see photos)
FRY at 370 degrees
If you cheat and buy the Cafe Du Monde’s box stuff, add 1 teaspoon baking powder
Sprinkle with powdered sugar
You gotta serve them hot
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