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French Market Doughnuts
Submitted by: Essex House Bed & Breakfast
Location: Concord, North Carolina
1 cup boiling water
1/4 cup white shortening
1/2 cup sugar
1 tsp salt
1 cake yeast
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1 cup evaporated milk
1/2 cup lukewarm water
2 eggs, well beaten
7 1/2 cups plain flour, approximate
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Pour boiling water over shortening, sugar and salt. Add milk and cool to lukewarm. Soften yeast in lukewarm
water and add, with beaten eggs, to cooled mixture. Stir 4 cups flour and beat hard. Add enough more flour
to make a soft dough. Place in greased bowl; grease top of dough; cover with waxed paper and a lid or
cloth and chill until ready to use. May be used immedidately. Roll dough to 1/4 inch thickness; cut in
2-inch squares and fry a few at at time in hot deep fat until lightly browned, then turn and cook until
lightly browned. They will pop up like a pillow. Do Not let dough rise before frying. Drain on aborbent
paper and when cooled slightly glaze with a thin powdered sugar frosting. Makes about 60 doughnuts.
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