CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
French |
|
24 |
Servings |
INGREDIENTS
1/2 |
c |
Boiling water |
2 |
T |
Lard, okay use Crisco |
1/4 |
c |
Sugar |
1/2 |
t |
Salt |
1/2 |
c |
Evap milk |
1 1/2 |
t |
Dry yeast |
1/4 |
c |
Warm water |
1 |
|
Egg, beaten |
3 1/2 |
|
To 4 cups |
|
|
Flour |
INSTRUCTIONS
In a large bowl- Grandmother's was a big heavy pale green pottery
oneplace lard, sugar, salt, milk, and boiling water. Allow to cool to
luke warm. Proof yeast in 1/4 cup lukewarm (110 F.) water. Add yeast
to bowl along with with the egg, when temp is no more than 110 F.
Stir in 2 cups flour, beating well. Add enough flour to make a soft
dough. Heat deep fat to 375 F. Roll dough out, a bit at a time, to
1/4 inch thick. Cut into squares, drop into fat. The doughnuts should
turn over by themselves, but if they don't, nudge them over. They
should be a golden brown. Grandmother placed them on brown bags to
drain, but paper towels are probably safer. She put them on a plate
and shook powdered sugar over them. My kids felt they should be placed
in a small brown bag and shaken with the sugar. If all the dough isn't
used up, or if you want to make it the night before, store in a
greased bowl in the fridge, top of dough greased, covered with waxed
paper and a cover, or plastic wrap. Do not let this dough rise after
rolling out- it does that in the hot fat. Makes 2-3 dozen doughnuts.
We called beignets French Market doughnuts, until suddenly the world
discovered them- now we speak french ;-). My grandmother didn't
believe in fried food- said it wasn't good for you, but every now and
then, if we whined enough, this is how she made them. Recipe By :
DDMmom File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Don’t miss life’s best. Find God.”