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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beignets (creole Doughnuts)

Date Added: January 27, 2013

Ingredients:

1/2 Cup Water Boiling
2 Tablespoons Shortening (or oil)
1/4 Cup Sugar
1/2 Teaspoon Salt to 1 ts
1/2 Cup Evaporated Milk 13 oz. can
1/2 Package Yeast cake
1/4 Cup Water Warm
1 Unit Egg beaten
3 3/4 Cups Flour sifted
1 Unit Sugar (optional)
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Directions:

1. Pour Boiling water over shortening, sugar, and salt.

2. Add milk; let stand until warm. Dissolve yeast in Warm water; add to milk mixture along with beaten egg.

3. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough.

4. Place in a greased bowl. Grease top of dough, cover with waxed paper and a cloth.

5. Chill until ready to use. Roll dough to 1/4 inch thickness.

6. Do NOT let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat (360 degrees).

7. Brown on one side, turn and brown on the other.

8. Drain on paper towels. Sprinkle with confectioners sugar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Natural Sweeteners allergies.
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