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French Quarter Doughnuts
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1 package active dry yeast
1-1/2 cups warm water (105°)
1/2 cup sugar
1 tsp.salt
2 eggs
1 cup undiluted evaporated milk
7 cups all-purpose flour
1/4 cup soft shortening
oil for frying
powdered sugar
In a 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-inch thickness. Cut into 2-1/2-inch squares. Deep fry at 360° 2 to 3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar.
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 doughnuts before freezing.
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