beignets (creole doughnuts)

Categories
Cajun
Breads
Breakfast
Yield
30 Doughnuts
MeasureIngredient
½ cup Boiling water
2 tablespoons Shortening
¼ cup Sugar
½ teaspoon Salt
½ cup Evaporated milk
½ pack Yeast
¼ cup Warm water
1 each Egg, beaten
3¾ cup Flour, sifted
  Powdered sugar

Pour Boiling water over shortening, sugar, and salt. Add milk; let stand until warm. Dissolve yeast in Warm water; add to milk mixture along with beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Place in a greased bowl. Grease top of dough, cover with waxed paper and a cloth. Chill until ready to use.

Roll dough to ¼ inch thickness. Do NOT let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat (360 degrees). Brown on one side, turn and brown on the other. Drain on paper towels. Sprinkle with confectioners sugar.

Recipe courtesy of Myrtle Signorelli, Gulfport, Mississippi.

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