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Name: French Market Doughnuts (Beignets)
Prep time: 30 min
Total time: 1 h
Yield: 24
Cuisine: French
Ingredients: 1/4 c Warm water; 3 1/2 To 4 cups; 1/2 c Boiling water; 1/4 c Sugar; 2 tb Lard -- okay, use Crisco; 1/2 ts Salt; 1 1/2 ts Dry yeast; Flour; 1 Egg -- beaten; 1/2 c Evap milk

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INGREDIENTS

1/4 c Warm water
3 1/2 To 4 cups
1/2 c Boiling water
1/4 c Sugar
2 tb Lard -- okay, use Crisco
1/2 ts Salt
1 1/2 ts Dry yeast
Flour
1 Egg -- beaten
1/2 c Evap milk

Servings

INSTRUCTIONS

In a large bowl- Grandmothers 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 dont, 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 isnt 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 didnt believe in fried food- said it wasnt good for you, but every now and then, if we whined enough, this is how she made them. Recipe By : DDMmom File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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French Market Doughnuts (Beignets)

1/4 c Warm water 
3 1/2  To 4 cups 
1/2 c Boiling water 
1/4 c Sugar 
2 tb Lard -- okay, use Crisco 
1/2 ts Salt 
1 1/2 ts Dry yeast 
  Flour 
1  Egg -- beaten 
1/2 c Evap milk

In a large bowl- Grandmothers 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 dont, 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 isnt 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 didnt believe  in fried food- said it wasnt good for you, but every now and then, if we  whined enough, this is how she made them.    Recipe By     : DDMmom    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (13g)
Recipe Makes: 24 Servings

Calories: 38
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 9.3mg		0 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 9.5g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 38

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