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Ingredientes
- 1/2 c. Boiling water
- 2 Tbsp. Lard -- okay, use Crisco
- 1/4 c. Sugar
- 1/2 tsp Salt
- 1/2 c. Evap lowfat milk
- 1 1/2 tsp Dry yeast
- 1/4 c. Hot water
- 1 x Egg -- beaten
- 3 1/2 x To 4 c. Flour
Direcciones
- In a large bowl- Grandmother's was a big heavy pale green pottery one- place lard, sugar, salt, lowfat milk, and boiling water. Allow to cold to luke hot. Proof yeast in 1/4 c. lukewarm (110 F.) water. Add in yeast to bowl along with with the egg, when temp is no more than 110 F. Stir in 2 c. flour, beating well. Add in sufficient 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 do not, nudge them over. They should be a golden. 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 possibly 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 possibly plastic wrap. Don't let this dough rise after rolling out- it does which in the warm fat.
- Makes 2-3 dozen doughnuts. Wecalled beignets French Market doughnuts, till 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 sufficient, this is how she made them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 12 servings | |
| Calories 23 | |
| Calories from Fat 3 | 13% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 103mg | 4% |
| Potassium 15mg | 0% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.19g | 3% |
| Protein 0.65g | 1% |
