Here's Margie J's Disney Recipe site, you'll find many, many great recipies:
http://www.homestead.com/disneyrecipes/index4.html
here's the recipe from Margie J's Disney Recipies site:
Beignets
Port Orleans Food Court
1 pk Dry yeast
1/2 c Sugar
2 Eggs
7 c Flour
1 1/2 c Warm water
1 ts Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
Oil; for frying
Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. . Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.
Here are her comments after making them:
Made Beignets today for the Big Game
I finally tried making homemade Beignets, in honor of the Super Bowl in New Orleans. I used the Port Orleans recipe.
I know questions about the recipe have been asked recently. So, here's what I found:
* The recipe makes a dough very similar to a bread dough. It's very heavy and stiff when the final amount of flour is added.
* When the last of the flour (7 C total) was added the dough was placed in a bowl and covered. NO kneading.
* I did as directed and refrigerated the dough. It doubled overnight.
* The finished dough felt like a combo of bread dough and pie crust. A bit puffy but heavier in texture than bread dough.
* I rolled it out to 1/8" as directed for the first batch. Cut into squares.
* The cut squares do puff slightly if you let them rest a few minutes before frying.
* When fried the dough made nice puffs.
* The finished product isn't too sweet so don't be afraid to really cover those babies with powdered sugar.