Creole doughnuts

Yield: 1 Servings

Measure Ingredient
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 \N Egg; beaten
3¾ cup Sifted flour (about)
\N \N Confectioners 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 with the 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 other.

Drain on absorbent paper. Sprinkle with confectioners sugar. Makes 40 Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@...> on Nov 27, 1997

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