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                       BEIGNETS  (CREOLE DOUGHNUTS)

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cajun                            Breads
                Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Boiling water
   2       tb           Shortening
     1/4   c            Sugar
     1/2   ts           Salt
     1/2   c            Evaporated milk
     1/2   pk           Yeast
     1/4   c            Warm water
   1       ea           Egg, beaten
   3 3/4   c            Flour, sifted
                        Powdered sugar

       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.
 


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