Creole Doughnuts
Posted by: B2 Sat, 28 Feb 2004, at 12:26 p.m.
 

1/2 cup Boiling water
1/8 cup Shortening
1/4 cup Sugar
1/2 teaspoon Salt
1/2 cup Evaporated milk
1/2 package Yeast
1/4 cup Lukewarm water
1 Egg, well beaten
3 3/4 cups Sifted flour
Pour boiling water over shortening, sugar, and salt. Add milk and cool to lukewarm. Dissolve yeast in lukewarm water and add to cooled mixture with beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make soft dough. Place in greased bowl; greased top of dough, cover with waxed paper and a lid or cloth, and chill until ready to use. Then roll dough to 1/4 inch thickness. Cut into squares and fry a few at a time in hot deep fat at 360°F; brown on one side, turn and brown on other. Drain on absorbent paper. Cover with frosting if desired, or powdered sugar.

Makes about30 doughnuts.

Note: Do not let dough rise before frying.