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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