*  Exported from  MasterCook  *
 
                        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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