beignets (creole doughnuts)

Categories
Cajun/creol
Breads
Desserts
Yield
1 servings
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
Egg, beaten
3¾ cup Flour, sifted Powdered sugar

Pour boiling water over shortening, sugar and salt. Add milk and let stand until warm. Dissolve yeast in warm water and add to milk mixture along with beaten egg. Stir in 2 cups of flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use.

Roll dough ¼ inch thick. 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 powdered sugar.

Yields about 2½ dozen. Mmmmmmm, GOOD! From: Sandi Cutright Date: 03-22-94 From: Gail Shipp Date: 08-29 Cooking - Submitted By GRANT AMES On 10-17-95

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