Here’s the recipe:

Ingredients:

• 1 1/2 cups of water at about 105’F (room temp if using instant
  yeast)
• 1 1/2 Tablespoons of instant yeast
• 2/3 cup sugar (I only use pure cane sugar)
• 1 Teaspoon salt
• 2 Large eggs (room temperature)
• 1 Cup Pet Evaporated milk
• 7 Cups of all purpose flour (I exclusively use King Arthur)
• 1/4 Cup vegetable shorting (I use Crisco; other brands don’t
  seem to produce the same results
• Oil for frying
• Lots of powder sugar to sprinkle when the Beignets are done

Procedure:

• Mix all ingredients except frying oil and powder sugar into a mixing bowl. I use a stand mixer with dough hook. Knead for about 5 minutes.

• Add additional flour into mixing bowl while mixing just until the dough is firm and no longer sticks to the side of the bowl

• Refrigerate Overnight

• Pre heat frying oil to 350’F

• Roll dough into a sheet at 3/16 to 1/4 inch. Cut into rectangles
  2 1/2 by 3 1/2 (I find that using a pizza cutter is better than using
  a knife.)

• Frying takes about 3 minutes, but fry to a rich golden brown,
  flipping about half way through the frying

• Remove from fryer and liberally sprinkle with powder sugar.

• Serve Hot

Note: Some people like smaller, couple of bite beignets. It will make it harder to flip than the larger ones.

Also, this dough, if kept refrigerated, is good for 3 to 4 days. Just roll out what you need and keep the rest for the next few days.

Here’s my sous chef: