Recipe: Beignets (French Market Donuts)

1/2 cup boiling water

2 tablespoons shortening

1/4 cup sugar

1/2 tsp salt

1/2 cup evaporated milk

1/2 package dry yeast (Note: I used a whole package)

1/4 cup of warm water

1 egg beaten

3 3/4 cup sifted flour

confectioner sugar

In a large mixing bowl pour the boiling water over the shortening, sugar and salt. Add the milk and let stand until warm. In a small bowl dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in two cups flour and beat. Add enough flour to make a soft dough. Place the dough in a greased bowl, turning to grease the top. Cover with wax paper and a cloth, chill until ready to use. On a lightly floured surface, roll the dough 1/8 thickness. Do not let dough rise before frying. Cut in two inch squares and fry, a few at a time in oil (350-360 degrees) Brown on one side, turn and brown on the other side. Drain on paper towels. Sprinkle with the confectioners' sugar and serve hot.

Makes 30 donuts (it depends on what size you make them)

Note: You can also let the dough rise overnight in a greased bowl. Cover the ball of dough loosely in saran wrap.

LA Bonne Cuisine (the Episcopal churchwomen of All Saints Inc.) from the "Best of the Best from Louisiana" (1984)

FYI: This was the original recipe I worked from, but if you need more detail about cutting the dough, visit NewOrleansCuisine.blogspot.com. This guy is great resource for everything New Orleans!