My daughter, Nicole, gave me this recipe when she and Eric tasted them in New Orleans on their wedding anniversary trip.  Pronounced beñay, the word comes from the early Celtic “bigne” meaning “to raise.” It is also French for fritter. Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough,  dusted with sugar or topped with icing. Sweet like a doughnut, they were brought to New Orleans by French colonist in the 18th century.

1 envelope active dry yeast

1 1/2 cups warm water

1/2 cup granulated sugar

1  teaspoon salt

2 eggs, beaten

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Oil, for  frying

Powdered sugar

Sprinkle yeast over warm water in a cup and let stand 10 minutes. In a large bowl combine the sugar, salt, beaten eggs and milk. Add 4 cups of flour and the yeast; beat until smooth. Ad shortening and blend in remaining flour. Cover and chill overnight. Roll out on floured surface to 1/2 inch thickness. Cut into 3 inch squares. Heat oil to 360 degrees. Deep fry a few at a time until lightly browned on both sides. Drain on paper towels and sprinkle with powdered sugar. Serve immediately. Makes 24 beignet.