scouts-l Mail Archive for March of 2000: Donut Recipes
Anthony Hitchings (AHitchi@BART.GOV
Fri Mar 03 2000 - 14:09:14 CST
They are beignets, a french treat made with a soft sticky pastry. Dough rises
overnight in the frig. Dough is very easy to make. Look in any good cook book,
James Beard's book on breakfasts is what I use.
I fill mine with rasperries (only a few) and chocolate chips, extra yummy.
Do this by folding dough over and sealing edges with milk brushed on the edges.
When cooked spinkle with confectioners sugar. These are a favorite in my
Dont do these on the trail, the large amount of hot oil needed to deep fry them
is a problem. Even in long term or car camp, there is a big potential for burns
if the oil spills.
Found this on the web - its NOT what I use, but similar. I use a dough hook to
NEW ORLEANS BEIGNET DOUGHNUTS
Yield: 10 Servings
1 pk Active dry yeast
1 1/2 c Warm Water (105 deg. f.)
1/2 c Sugar
1 ts Salt
2 ea Eggs
1 c Evaporated milk
7 c Sifted all-purpose flour
1/4 c Soft shortening
1 x Oil for frying
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,
salt, eggs and milk. Blend with rotary beater. Add 4 cups of the
flour; beat smooth. Add shortening; beat in remaining flour. Cover
and chill several hours. Deep fry at 360 degrees 2 to 3 mintues or
until lightly browned on each side. (If beignets don't rise to the
top immediately when you drop them into the oil, the oil isn't hot
enough.) Drain on paper towels. Sprinkle heavily with confectioners' sugar