Beignets (creole Doughnuts)

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Cajun	Breads, Breakfast, Cajun	30	Doughnuts

INGREDIENTS

1/2	c	Boiling water
2	T	Shortening
1/4	c	Sugar
1/2	t	Salt
1/2	c	Evaporated milk
1/2		Yeast
1/4	c	Warm water
1		Egg, beaten
3 3/4	c	Flour, sifted
		Powdered sugar

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 13 Total Fat: 1.5g Cholesterol: 7.9mg Sodium: 46.1mg Potassium: 31.8mg Carbohydrates: 14.1g Fiber: <1g Sugar: 2.2g Protein: 2.1g