Beignets(Creole Doughnuts)

* Exported from MasterCook *

BEIGNETS (CREOLE DOUGHNUTS)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cajun Breads
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Boiling water
2 tb Shortening
1/4 c Sugar
1/2 ts Salt
1/2 c Evaporated milk
1/2 pk Yeast
1/4 c Warm water
1 ea Egg, beaten
3 3/4 c 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 1/4 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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