• In a small bowl combine yeast, sugar, and warm water. Make sure the water is no hotter than 110°F or else you will kill the yeast. Let the mixture sit for ~10 minutes, the mixture should get bubbly and foam will appear- this is a sign the yeast is working!
  2 ¼ teaspoon dry yeast, 2 teaspoon sugar, ¼ cup warm water
  
• In the bowl of stand mixer (or you can use an electric hand mixer) with the paddle attachment combine the sugar, shortening, salt, heavy cream, egg, flour and boiling water. Once combined mix in the yeast mixture.
  ¼ cup sugar, 2 tablespoons vegetable shortening, ½ teaspoon salt, ½ cup heavy cream, 1 large egg, 4 cups all-purpose flour, ½ cup boiling water
  
• Using the dough hook attachment mix on medium speed, mix the dough until just combined. Cover with a light towel and let dough rest for 30 minutes.
  
• After 30 minutes, remove dough to a clean surface and roll to ¼-inch thickness. I like to roll out the dough to a small rectangle then fold it in half, then half again. This will create a smooth surface. Then roll out to a ¼ of an inch thickness.
  
• Cut beignets either into 2 ½ to 3-inch squares or with a Mickey Mouse cookie cutter.
  
• Lightly cover cut dough with a towel and let dough rise in a warm area for 1 ½ hours. They will grow taller but they don’t spread too much.
  
• While rising make the candy cane powdered topping.
  
• Fill a large pot fill with 3 inches of vegetable oil. Heat oil to 350°F over medium-high heat.
  Vegetable oil for frying
  
• Fry beignets until golden brown for 30-45 seconds each side, flipping over each beignet as soon as they brown on the first side. Once golden brown on both sides carefully remove each beignet with tongs and place on paper towels to soak up extra grease.
  
• While beignets are still warm sprinkle with the candy cane powdered topping.
  

Candy Cane Powdered Toping

• Crush candy canes and mix with powdered sugar. I recommend crushing them very fine- to do this I recommend using a food processor. If you don’t have a food processor place the candy canes in a Ziploc baggie and then use a rolling pin or something heavy to smash the candy canes into small pieces.
  1 ½ Cups Powdered Sugar, 6 Peppermint Candy Canes