Recipe - French Market Doughnuts (Beignets)

One half cup Boiling water
2 tablespoon Lard okay, use Crisco
One fourth cup Sugar
One half teaspoon Salt
One half cup Evap milk
1 One half teaspoon Dry yeast
One fourth cup Warm water
1 Egg beaten
3 One half To 4 cups
Flour

In a large bowl Grandmother's 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 One fourth 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 One fourth inch thick. Cut into
squares, drop into fat. The doughnuts should turn over by themselves, but
if they don't, 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 isn't 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 23 dozen doughnuts. We
called beignets French Market doughnuts, until 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 enough, this is how she made them.

Recipe By : DDMmom

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip