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French Market Doughnuts

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy French Desserts 60 Servings

INGREDIENTS

1 pk Active dry yeast
1 1/2 c Warm water — 105 deg.
1/2 c Sugar
1 ts Salt
2 Eggs
1 c Evaporated milk, undiluted
7 c All-purpose flour
1/4 c Shortening — softened
Oil — for frying
Powdered sugar

INSTRUCTIONS

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,
salt, eggs and milk.  Blend with beater. Add 4 cups of the flour, beat
smooth.  Add shortening; beat in remaining flour. cover with plastic wrap
and chill overnight.  Roll out on floured board to 1/8" thickness. Cut into
2 1/2" squares. Deep fry at 360F 2-3 minutes until lightly browned on each
side.  Drain on paper towels and sprinkle heavily with powdered sugar.
Serve hot with cafe au lait. Note: this dough can be kept for up to a week
in refrigerator and actually improves with age; just punch down when it
rises.  Dough can also be frozen; simply thaw, cut and roll, or shape
donuts before freezing. Tastes like the original!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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