Beignets (Creole Doughnuts)

Title:
Beignets (Creole Doughnuts)

Yield:
30 Doughnuts

Categories:
Cajun,
Bread,
Breakfast




Ingredients:





   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    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini