Beignets (Creole Doughnuts) Recipe

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Beignets (Creole Doughnuts) Ingredients

1/2 cup boiling water
2 tbsp shortening
1/4 cup sugar
1/2 tsp salt
1/2 cup evaporated milk
1/2 package yeast
1/4 cup warm water
1 each egg, beaten
3 3/4 cup flour, sifted
1 powdered sugar

A Recipe for
Beignets (Creole Doughnuts)

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This is a recipe for Beignets (Creole Doughnuts) from the recipe cookbook of Recipes-to-go (Bread)

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Beignets (Creole Doughnuts) recipe - a tasty recipe for you to add to your collection!
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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Beignets (Creole Doughnuts)

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Beignets (Creole Doughnuts) Directions

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.

Serves: 30

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Beignets (Creole Doughnuts) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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