French Market Doughnuts
Yield
servingsPrep
10 minCook
3 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm, 105 - 115 degrees F |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
evaporated milk
undiluted |
|
| 7 | cups |
all-purpose flour
|
|
| ¼ | cup |
vegetable shortening
softened |
*
|
| 1 | x |
powdered sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
water
warm, 105 - 115 degrees F |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
evaporated milk
undiluted |
|
| 1.7 | l |
all-purpose flour
|
|
| 59 | ml |
vegetable shortening
softened |
*
|
| 1 | x |
powdered sugar
to taste |
*
|
Directions
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour, beat smooth. Add shortening; beat in remaining flour. cover with plastic wrap and chill overnight. Roll out on floured board to ⅛ inch thickness. Cut into 2½ inch squares. Deep fry at 360F 2 to 3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot with cafe au lait. Note: this dough can be kept for up to a week in refrigerator and actually improves with age; just punch down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape donuts before freezing.
