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This recipe for NEW ORLEANS FRENCH MARKET DONUTS, by , is from The Priddy Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Priddy
Added: Tuesday, September 2, 2008


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)

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 375F.

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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