Pigs Ears (cajun Doughnuts) Recipe
Yield: 3 dozenRecipe by luhu.jp
Ingredients:
6 cup: All-purpose flour,
3: Eggs, beaten
1 tbsp: PLUS,
3 tbsp: Shortening,
1 tsp: Baking powder,
1 cup: Milk,
1 tsp: Soda,
1 tbsp: Vanilla extract,
1 cup: Sugar,
Directions:
Combine flour, baking powder, and soda; set aside.
Combine sugar, eggs, and shortening in a medium mixing bowl, creaming
until light. Add dry ingredients and milk, alternately, mixing well
between additions. Add vanilla.
Turn dough out onto a floured surface and knead gently several times.
Roll dough out to 1/2-inch thickness; cut dough into shape of pigs
ears. Put 2 slits in each dough piece (the slits allow dough to brown
on both sides).
Fry dough in deep fat fryer in hot oil (350F) until golden brown.
Drain on absorbent paper. Yield: 30 to 35 doughnuts.
NOTE: In North Louisiana these doughnuts are rolled in a
cinnamon-sugar mixture while hot.
~Mrs. D. M. Herbert (Edna), Evangeline Parish (Ville Platte)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp
Combine sugar, eggs, and shortening in a medium mixing bowl, creaming
until light. Add dry ingredients and milk, alternately, mixing well
between additions. Add vanilla.
Turn dough out onto a floured surface and knead gently several times.
Roll dough out to 1/2-inch thickness; cut dough into shape of pigs
ears. Put 2 slits in each dough piece (the slits allow dough to brown
on both sides).
Fry dough in deep fat fryer in hot oil (350F) until golden brown.
Drain on absorbent paper. Yield: 30 to 35 doughnuts.
NOTE: In North Louisiana these doughnuts are rolled in a
cinnamon-sugar mixture while hot.
~Mrs. D. M. Herbert (Edna), Evangeline Parish (Ville Platte)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp