BOURBON STREET BEIGNETS Recipe

Dissolve yeast in warm water; set aside. Place sugar, shortening, salt and hot water in bowl. Stir until shortening is melted and sugar is dissolved; cool to lukewarm. Add cream, egg, 3 cups flour and yeast to sugar-shortening mixture. Attach bowl and dough hook. Turn to speed "2" and mix 2 minutes. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes longer. Place dough on lightly floured board and roll into a 10x24 inch rectangle. Using a sharp knife, cut dough into 2-inch squares. In large heavy saucepan or deep fat fryer, heat oil to 360 degrees. Fry doughnuts, turning to brown on both sides, about 3 minutes. Drain on absorbent towels and sprinkle with powdered sugar.

Yield: 5 dozen 2-inch doughnuts.