aunt rose's mardi gras doughnuts

Categories
Cajun/creol
Bread
Breakfast
Yield
6 servings
MeasureIngredient
2 cups Flour
2 tablespoons Sugar
2 teaspoons Baking powder
½ cup Milk
Eggs
1 pinch Salt
1 teaspoon Pure vanilla extract
  Oil for deep frying
  Powdered sugar

{ Submitted by Alcee-Hymet Family } Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about ¼ inch or a little thinner if preferred.

Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.

HINT: These will be firmer than doughnuts.

Yield: approximately 18 to 20.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

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