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French Market Doughnuts (beignets)

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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

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