Beignets
(french market doughnuts)
1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
powdered 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 2 cups flour
and beat. Add enough flour to make a soft dough. Place the doube in a greased
bowl turning to grease the top. Cover with wax paper and a cloth and chill until
ready to use. On a light floured surface roll the dough to 1/8 inch thickness.
Do not let dough rise before frying. Cut into 2-inch squares and fry, a few at a
time, in deep hot oil. Brown on 1 side, turn and brown the other side. Drain and
sprinkle with powdered sugar. Serve hot. Makes 30.