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-> [Bakery, Breads, Breakfast, Creole & Cajun, Southern] -> [Mardi gras doughnuts Recipe] |
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Mardi gras doughnuts
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| Artist: |
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| Categories: |
Bakery, Breads, Breakfast, Creole & Cajun, Southern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Flour | | 2
| tbsp | Sugar | | 2
| tsp | Baking powder | | 1/2
| cup | Milk | | 2
| | Eggs | | 1
| pinch | Salt | | 1
| tsp | Pure vanilla extract | | | Oil for deep frying | | | Powdered sugar |
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Procedures:
| 1 | Submitted by alcee-hymet family mix the flour, sugar and baking powder together in a bowl. | | 2 | Make a well in the middle and add the eggs, milk, salt and vanilla. | | 3 | Beat these together and gradually work on the flour. | | 4 | Roll out on a floured board to about ?inch or a little thinner if preferred. | | 5 | Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. | | 6 | Fry in deep oil until golden brown. | | 7 | Sprinkle with powdered sugar. | | 8 | Hint: these will be firmer than doughnuts. | | 9 | Yield: approximately 18 to 20. | | 10 | [ the legends of louisisna cookbook; sheila ainbinder; isbn 0-671-70817-1 |
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