Beignets (creole Doughnuts) Recipe
Yield: 30 DoughnutsRecipe by luhu.jp
Ingredients:
1/2 cup: Boiling water,
2 tbsp: Shortening,
1/4 cup: Sugar,
1/2 tsp: Salt,
1/2 cup: Evaporated milk,
1/2 package: Yeast,
1/4 cup: Warm water,
1 each: Egg, beaten
3 3/4 cup: Flour, sifted
Powdered sugar,
Pour Boiling water over shortening, sugar, and salt. Add milk,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp