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Title: French Market Doughnuts
Categories: Bread Breakfast
Yield: 60 Doughnuts?
| 1 | pk | Active dry yeast |
| 1 1/2 | c | Warm water; 105 F |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | Egg | |
| 1 | c | Evaporated milk; undiluted |
| 7 | c | Flour |
| 1/4 | c | Shortening; softened |
| Oil for frying | ||
| Powdered sugar |
In a large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs, and milk. Blend with a beater. Add four cups of the flour, beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. roll out on a floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 F for 2 to 3 minutes until lightly browned on each side. Drain on paper towels and prinkle heavily with powdered sugar. Serve hot with coffee.
This dough can be kept for up to a week in the refrigerator and actually improves with age. Just punch it down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape doughnuts before freezing. Tastes like the original French Market Doughnuts served in Louisiana.
Posted in Fido COOKING - source not on file.
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