If you have one can you share a recipe for New Orleans Dough-nuts with me?!
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.
nfd
Answers: New Orleans Doughnuts
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.
nfd
take some really big BUTTS, and just add creme filling
Those are beignet and they're yummy!
Beignet Recipe
1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
U just need to get a box of Cafe Dumonde beignet mix........
http://www.cafedumonde.com/main.html
...all you add is water to the mix. But mine never come out like the ones at the actual Cafe Dumonde but they taste just as good!
SWEET LOUISANA STYLE BEIGNETS
4 eggs
1 cup milk
1 cup sugar
1 tablespoon salt
1 cup flour
1 tablespoon baking powder
2 tablespoons vegetable oil
Mix eggs, milk, sugar and vegetable oil in a bowl.
On a piece of wax or parchment paper, sift together salt, flour and baking powder; add to egg mixture.
Mix with a wooden spoon into a dough. Turn out onto a lightly floured, clean work surface; roll out and cut into strips.
Place into deep hot oil at 360°F degrees, fry until fluffy (turning once).
Top with powdered sugar!
1 pk Dry yeast
1/2 c Sugar
2 x Eggs
7 c Flour
1 1/2 c Warm water
1 t Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
1 x Oil for frying
1 x Confectioner's sugar
In a 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. Cover and
chill overnight. Roll out on floured board to 1/8"
thickness. Cut into 2 1/2" squares. Deep fry at 360
degrees 2-3 minutes or until lightly browned on both
sides. 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 occassionally.