New Orleans French Market Doughnuts
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- 1/2 c
- 1/4 c
- butter, softened
- 1 tsp
- 2 c
- scalded milk
- 1 pkg
- 1/2 c
- lukewarm water
- eggs,well beaten
- 7 c
- all purpose flour
1Combine in large bowl 1/2 sugar, 1/4 cup butter and 1 teaspoon salt.
2Add 2 cups scalded milk and mix thoroughly.
3Add 1 pack yeast softened in 1/2 cup lukewarm water.
4Add 2 well beaten eggs.
5Beat in 4 cups flour.then add from 2 1/2 to 3 cups flour to make a soft dough.
6Transfer dough to a well buttered bowl.
7Cover with waxed paper and store in refrigerator until ready to use.
8The dough should not be allowed to rise before frying.
9Roll dough into a sheet about 1/4 inch thick, cut into 2-inch squares.
10Fry in hot grease to a golden brown. Drain on paper towel.
11Shake in paper bag with powdered sugar or sprinkle on top.
12Dough will keep in refrigerator several days.