Free Recipe French Market Doughnuts (Beignets)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for French Market Doughnuts (Beignets) Recipe
1/2 c Boiling water
2 tb Lard – okay, use Crisco
1/4 c Sugar
1/2 ts Salt
1/2 c Evap milk
1-1/2 ts Dry yeast
1/4 c Warm water
1 Egg – beaten
3-1/2 To 4 cups
Flour
French Market Doughnuts (Beignets) Preparation
In a large bowl- Grandmother”s was a big heavy pale green pottery one- place lard, sugar, salt, milk, and boiling water. Allow to cool to luke warm. Proof yeast in 1/4 cup lukewarm (110 F.) water. Add yeast to bowl along with with the egg, when temp is no more than 110 F. Stir in 2 cups flour, beating well. Add enough flour to make a soft dough. Heat deep fat to 375 F. Roll dough out, a bit at a time, to 1/4 inch thick. Cut into squares, drop into fat. The doughnuts should turn over by themselves, but if they don”t, nudge them over. They should be a golden brown. Grandmother placed them on brown bags to drain, but paper towels are probably safer. She put them on a plate and shook powdered sugar over them. My kids felt they should be placed in a small brown bag and shaken with the sugar. If all the dough isn”t used up, or if you want to make it the night before, store in a greased bowl in the fridge, top of dough greased, covered with waxed paper and a cover, or plastic wrap. Do not let this dough rise after rolling out- it does that in the hot fat. Makes 2-3 dozen doughnuts. We called beignets French Market doughnuts, until suddenly the world discovered them- now we speak french ;-). My grandmother didn”t believe in fried food- said it wasn”t good for you, but every now and then, if we whined enough, this is how she made them. Recipe By : DDMmom
Cooking Temperature:
Recipe Serves: 24
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