French market doughnuts

Yield: 60 Servings

Measure Ingredient
1 pack Active dry yeast
1½ cup Warm water -- 105 deg.
½ cup Sugar
1 teaspoon Salt
2 \N Eggs
1 cup Evaporated milk, undiluted
7 cups All-purpose flour
¼ cup Shortening -- softened
\N \N Oil -- for frying
\N \N Powdered sugar

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour, beat smooth. Add shortening; beat in remaining flour. cover with plastic wrap and chill overnight. Roll out on floured board to ⅛" thickness. Cut into 2½" squares. Deep fry at 360F 2-3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot with cafe au lait.

Note: this dough can be kept for up to a week in refrigerator and actually improves with age; just punch down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape donuts before freezing. Tastes like the original!

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