Instructions:
These are the favorite deep-fried doughnuts served at the Café du Munde near the New Orleans French Market. These should be served with espresso or cafe au lait.
- 2 tablespoons vegetable shortening;
- 1⁄4 cup granulated sugar;
- 1⁄4 teaspoon salt;
- 1⁄2 cup boiling water;
- 1⁄2 cup undiluted evaporated milk;
- 1 package active dry yeast;
- 1⁄4 cup warm water (l05 F to 115 F);
- 1 egg;
- 33⁄4 cups all-purpose flour;
- Hot oil for deep frying;
- Powdered sugar.
- In a large mixing bowl, blend the shortening with the granulated sugar, salt, and boiling water. Add the milk and cool to lukewarm. Dissolve the yeast in the warm water, and add the sugar mixture to the yeast mixture. Stir in the egg and 3 cups flour. Beat until very smooth. Stir in enough of the remaining flour to make a soft dough. Place in a greased bowl, turn to grease the top of the dough. Cover and refrigerate 2 to 4 hours.
- Roll chilled dough, a small portion at a time, to 1⁄4-inch thickness; cut into 2-inch squares. Do not allow to rise before frying. Fry in oil heated to 370 F. to 375 F. Brown on one side for 2 minutes; turn and brown the other side 1 minute. Drain. Dust with powdered sugar and serve hot.
MAKES ABOUT 4 DOZEN DOUGHNUTS
