First, heat the water to 105°F in a small bowl.

Add the yeast and a pinch of sugar to the water. Stir to dissolve. Let it sit and confirm the yeast is active—it will foam. If it does not foam, throw it out and start over.

Meanwhile, combine the shortening, sugar, milk, and egg white in a small cup. Whisk together well, then add the boiling water. Test the temperature of this mixture, and when it’s between 105-110°, add it to the foamy yeast mixture. Stir well.

Add the flour and salt to the bowl, and stir gently to combine. Cover with plastic wrap and let rest for 1 hour. You can make the dough ahead of time up to this point. I have kept dough for 3 days in the fridge before frying, and it’s fine.

Heat the oil in a deep pot to 360°F.

Meanwhile, divide the dough in half, and roll it out on a floured counter into a square about 6″ wide. Use a pizza wheel to cut it small squares. (see photo above for reference)

When the oil is at 360°, drop in 3 square of dough. Do not walk away. The first side fries for 1-2 minutes. When golden brown on one side, flip the squares using a fork and continue to fry. When that side is golden brown (about 1 minute more), remove from the oil onto a cooling rack lined with paper towels.

Roll out the other half of the dough, cut into squares, and fry all the squares.

After cooling for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top.