Beignets (Creole Doughnuts)

BEIGNETS (CREOLE DOUGHNUTS)

30 Preparation Time :

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

360 degrees

one side, turn and brown on the other. Drain on paper

towels. Sprinkle with confectioners sugar.

Recipe courtesy of Myrtle Signorelli, Gulfport,

Mississippi. - - - - - - - - - - - - - - - - - -