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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

NEW ORLEANS FRENCH MARKET DONUTS Recipe

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This recipe for NEW ORLEANS FRENCH MARKET DONUTS is from The Priddy Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons Crisco
1/4 cup sugar
1/4 teaspoon salt
1/2 cup evaporated milk
1 1/4 teaspoons yeast (1/2 pkg)
1 egg, beaten
3 3/4 cups flour
1/2 cup confectioners (powdered) sugar
1/4 teaspoon each nutmeg and mace
1/2 teaspoon vanilla
butter (for bowl)
Directions:
Directions:
Place Crisco, sugar and salt in the bowl of an electric mixer. Add 1/2 cup boiling water and stir until mixed. Pour in milk and allow to cool until lukewarm.
Dissolve yeast in 1/4 lukewarm water. When dissolved, add to yeast mixture. Add egg and stir.

Gradually beat in half of the flour; adding as much flour as remains until dough is no longer sticky. Turn dough out onto a lightly floured board and knead for several minutes until smooth and elastic.

Place dough in a lightly buttered bowl, turning over once to butter the top. Cover tightly and refrigerate immediately; do not allow to rise. Chill for 1 hour.

When ready to make donuts, heat 3-4 inches peanut or vegetable oil in a deep fryer to 375°F.

Meanwhile, roll out chilled dough to 1/4 inch thickness and cut into 2 1/2 inch squares using a sharp knife. (Don't do this step ahead of time because the dough shouldn't be allowed to rise before frying).

Lower donuts into hot oil several at a time. After about 2 minutes, turn the donuts over using a slotted spoon. Fry another minute, or until donuts are light golden brown.

Using a slotted spoon, remove donuts to paper towels. Sift confectioners' sugar over donuts while still warm.

 

 

 

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