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| Home -> [Bakery, Breads, Breakfast, Creole & Cajun, Southern] -> [Beignets (creole doughnuts) Recipe] |
Beignets (creole doughnuts)
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Bakery, Breads, Breakfast, Creole & Cajun, Southern |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Boiling water | | 2
| tbsp | Shortening | | 1/4
| cup | Sugar | | 1/2
| tsp | Salt | | 1/2
| cup | Evaporated milk | | 1/2
| pack | Yeast | | 1/4
| cup | Warm water | | | 1 ea Egg, beaten | | 3 3/4
| cup | Flour, sifted | | | Powdered sugar |
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Procedures:
| 1 | Pour boiling water over shortening, sugar, and salt. | | 2 | Add milk; let stand until warm. | | 3 | Dissolve yeast in warm water; add to milk mixture along with beaten egg. | | 4 | Stir in 2 cups flour. | | 5 | Beat. | | 6 | Add enough flour to make a soft dough. | | 7 | Place in a greased bowl. | | 8 | Grease top of dough, cover with waxed paper and a cloth. | | 9 | Chill until ready to use. | | 10 | Roll dough to ?inch thickness. | | 11 | Do not let dough rise before frying. | | 12 | Cut into squares and fry a few at a time in deep hot fat (360 degrees). | | 13 | Brown on one side, turn and brown on the other. | | 14 | Drain on paper towels. | | 15 | Sprinkle with confectioners sugar. | | 16 | Recipe courtesy of myrtle signorelli, gulfport, mississippi |
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