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Beignets

January 30, 2017

Beignets
A deep fried French Doughnut

1 cup boiling water
¼ cup shortening
½ cup sugar
1 tsp salt
1 cup evaporated milk
1 cake yeast = ¼ oz = 2 ¼ tsp
½ cup lukewarm water
2 eggs, well beaten
7 ½ cups flour or so….
Powdered sugar for tossing

Pour boiling water over shortening, sugar and salt. Add milk and cool to lukewarm.

Soften yeast in lukewarm water; add to cooled mixture; then add well beaten eggs.

Stir in 4 cups flour. Beat hard. Add enough flour to make a soft dough. Place in greased bowl, turn over so all sized are greased; cover with waxed paper or a towel and chill for an hour at least or until ready to use. Do not let dough rise before frying.

Roll out chilled dough to ¼ inch thickness. Cut with scalloped cookie cutter and fry a few at a time in hot deep fat, about 360 to 370 degrees F; brown one side, turn and brown the other.

Drain on absorbent paper for a few seconds…toss into paper sack with powdered sugar or simply dust with powdered sugar, may garnish with melted chocolate or fruit syrups.

Place on serving dish and enjoy!

https://www.facebook.com/TheDeedolCollectionakaGrannysFavoritesCookbooks/photos/a.716815778438816.1073741869.145012965619103/1053805714739819/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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