Sunday, February 21, 2010
Yes, these unbelievable New Orlean's style doughnuts that we crave some time to time! I have to be honest though... they are not exactly like the originals, but THEY ARE pretty darn close!
¾ cup warm water
½ package quick-rising active dry yeast (1 1/8 tspn)
¼ cup granulated sugar
½ tspn. salt
½ cup canned evaporated milk
1 egg, lightly beaten
2 Tbsp. vegetable shortening
3 ½ cups unbleached all-purpose flour
Vegetable oil for deep frying
Powdered sugar for dusting
1. Sprinkle the yeast over the water in a small bowl and stir to dissolve. Let it stand until foamy, about 5 minutes.
2. In a large bowl, combine the sugar, salt, evaporated milk, egg and shortening.
3. Stir in the yeast and mix well.
4. Gradually add the flour, about 1 ½ cups at a time, mixing until blended.
5. Place the dough in a lightly greased bowl and cover with plastic wrap. Either refrigerate it several hours or overnight.
6. Heat vegetable oil in a deep fryer or heavy pot until approx. 360 degrees. (3 inches depth)
7. Pat or roll out the dough until ¼ inch...not too thin! Cut the dough into 2 x 3 inch rectangles with a sharp knife - or use square biscuit cutters. It's important to keep them relatively the same size though, so they will take about the same time to fry.
8. Drop them 3 at a time into the hot oil, turning a few times with tongs or a slotted spoon until golden brown on all sides. DO NOT LEAVE THE STOVE!!! THEY NEED TO BE WATCHED!!!
9. Remove with a slotted spoon and drain on paper towels.
Note: if they don't puff up they are either: too big, too thin or the temperature of the oil has decreased too much.
10. Sprinkle very generously with powdered sugar .
Source: ALL the credit to PENNY from http://www.sweetsadiesbaking.com/