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