Beignets And Doughnuts

• 1 c. boiling water
• 1/4 c. Crisco
• 1/2 c. sugar
• 1 tsp. salt
• 1 c. evaporated milk
• 1 pkg. yeast in 1/2 c. lukewarm water
• 2 eggs, beaten
• 7 1/2 c. all-purpose flour (approximately)

1. Pour hot water over Crisco and sugar.
2. Stir and cool to lukewarm.
3. Dissolve yeast in 1/2 cup lukewarm water and stir in cooled mixture.
4. Add beaten eggs and milk.
5. Stir in 4 cups of flour and beat.
6. Add enough flour to make a stiff dough.
7. Place in large bowl that has been oiled.
8. Brush with melted Crisco.
9. Cover with damp cloth and chill.
10. When ready to use, knead lightly with flour and then roll to 1/4-inch and cut in diamond shapes. Fry in hot oil about 3-inches deep.
11. Drain on towel.
12. Then shake in bag with powdered sugar.
13. This also makes good rolls and keeps well in refrigerator for several days.

boiling water, crisco, sugar, salt, milk, yeast, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520003 (may not work)