- 1/2 teaspoon dry yeast
 - 1/4 cup warm water (105°)
 - 1/4 cup sugar
 - 2 tablespoons vegetable shortening (or 2 1/8 T of butter)
 - 1/2 teaspoon salt
 - 1/2 cup heavy cream
 - 1 egg
 - 4 cups all-purpose flour
 - 1/2 cup boiling water
 - Vegetable oil for frying
 - Powdered sugar
 
Directions:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
 - Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
 - Roll to 1/4-inch thickness and cut individual beignets with a Shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
 - Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.