Side Pannel
French Market Doughnuts
Ingredients List
- 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
Directions
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!
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!
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