Should I use shortening in beignets instead of butter?
I have been doing a lot of research on different types of recipes for beignets. I want to replicate the signature New Orleans beignet by having the air pockets on the inside of the treat. If I don't have the pockets it would just be a regular donut but in the shape of a rectangle. What is the secret to achieving the air pockets? Is it using shortening instead of butter?