French Beignets (24 servings) 1/4 cup water - room temperature 1 package active dry yeast 1 egg - lightly beaten 1/2 cup heavy cream 4 cups unsifted flour confectioner's sugar 1/2 cup boiling water vegetable oil (for deep frying) 1/4 cup granulated sugar 2 Tablespoons vegetable shortening 1/2 Tablespoon salt Pour the 1/4 cup water into a medium-sized mixing bowl. Add the yeast and mix well. Place this mixture in cool dark place. After about 10 minutes, the mixture will bubble and foam and be ready for use. In a large mixing bowl, combine the granulated sugar, shortening and salt with the boiling water. Stir to mix, breaking any large shortening pieces into smaller pieces as you mix. Set this mixture aside until it is just slightly warmer than room temperature. Add the cream, the beaten egg and the yeast to the sugar/shortening mixture. Mix well. Continue to mix while slowly adding in the flour. Knead the dough in the bowl by hand just until it has a doughy consistency. Turn the dough out onto a lightly floured flat surface. With a rolling pin (lightly dusted with flour), roll the dough to a 1/4 inch thickness. (Try not to over-handle the dough.) Using a large knife or pastry cutter, cut the dough into about 24 relatively equal-sized squares. Fill a large pan or deep fryer with about 3 inches of vegetable oil. Heat the oil to 360 degrees. Carefully lower the beignets - one by one - into the hot oil with a spatula. When the undersides of the beignets are golden brown, flip them over with the spatula and continue to fry until the other side is golden brown. Transfer completed beignets to a platter and dust each one generously with confectioner's sugar. Wonderful French donuts you can make at home. Mr Breakfast would like to thank iwuvwaffles for this recipe. Recipe number 2694. Submitted 12/2/2009.