New Orleans French Market Donuts Recipe

• 2 Tbsp. Crisco
• 1/4 c. sugar
• 1/4 tsp. salt
• 1/2 c. evaporated lowfat milk
• 1 1/4 tsp. yeast (1/2 pkg)
• 1 egg, beaten
• 3 3/4 c. flour
• 1/2 c. confectioners (powdered) sugar
• 1/4 tsp. each nutmeg and mace
• 1/2 tsp. vanilla
• butter (for bowl)

1. Place Crisco, sugar and salt in the bowl of an electric mixer.
2. Add in 1/2 c. boiling water and stir till mixed.
3. Pour in lowfat milk and allow to cold till lukewarm.
4. Dissolve yeast in 1/4 lukewarm water.
5. When dissolved, add in to yeast mix.
6. Add in egg and stir.
7. Gradually beat in half of the flour; adding as much flour as remains till dough is no longer sticky.
8. Turn dough out onto a lightly floured board and knead for several min till smooth and elastic.
9. Place dough in a lightly buttered bowl, turning over once to butter the top.
10. Cover tightly and chill immediately; don't allow to rise.
11. Refrigeratefor 1 hour.
12. When ready to make donuts, heat 3-4 inches peanut or possibly vegetable oil in a deep fryer to 375

crisco, sugar, salt, milk, yeast, egg, flour, confectioners, nutmeg, vanilla, butter

Taken from cookeatshare.com/recipes/new-orleans-french-market-donuts-7927 (may not work)