Beignets (Creole Doughnuts)
- 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.
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.
