New Orleans Doughnuts


 

Jim C

TVWBB Fan
From: Le Livre de la Cuisine de Lafayette

Ingredients

1 pkg. Active dry yeast
1/2 cup sugar
2 eggs
7 cups all-purpose flour
oil for frying
1 1/2 cups warm water
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
confectioner's sugar
In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally. - Marguerite Lyle
 
Better known as "beignet" (ben-yay), a word used as both singular and plural. According to whom you choose to believe, from French terms meaning "a bump" or "to raise", or simply "fritter". Pronunciation often massacred by tourists to New Orleans variously as "beige-nets", "briquettes", or "big nuts". (Heard 'em all.)

When frying, they will puff up and float if the oil is at proper temp, and will often flip themselves over as they cook. If not, help them out at halfway with a little nudge over. If they don't puff, all is not lost-- fried sweet dough covered in powdered sugar is hard to make totally unpalatable.
 
Hey Doug! Can you cook 'em in pork fat? /infopop/emoticons/icon_biggrin.gif
 

 

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