Creole Doughnuts

Western.Chefs's picture

Jan. 24, 2012


Boiling water 1/2 Cup (8 tbs)
Granulated sugar 1/4 Cup (4 tbs)
Shortening 2 Tablespoon
Salt 1/2 Teaspoon
Evaporated milk 1/2 Cup (8 tbs) , undiluted
Active dry yeast 1 Teaspoon (1/2 package)
Warm water 1/4 Cup (4 tbs) (105 to 115 Degree F)
Egg 1 , beaten
Sifted all purpose flour 3 1/2 Cup (56 tbs)
Confectioners sugar 1 Tablespoon
Salad oil/Shortening 1 Tablespoon (for deep frying)



1. In a large bowl, pour boiling water over granulated sugar, shortening and salt.

2. Using a spatula, stir it well until sugar is dissolved. Add milk. Cool.

3. In small bowl, sprinkle yeast over warm water. Stir so that it dissolves well.

4. Add this to the milk mixture with egg.

5. Add 2 cups flour to the mixture and beat well for a smooth consistency.

6. Add the rest of the flour. Beat the mixture for 2 minutes till the dough is soft.

7. In lightly greased bowl, place dough. Turn the dough and bring up greased side.

8. Cover using a towel and waxed paper. Refrigerate for 4 hours till chilled.hours.

11. In electric skillet add salad oil (from 1 1/2 to 2 inches deep) and heat.

12. Remove dough from refrigerator. Return one half of the dough and set the other half aside.

13. Lightly flour any smooth surface. Roll out other half of dough into 9-by-8-inch rectangle. Make 20 pieces from the dough.

14. In hot oil drop these pieces one by one. Turn as soon as they start cooking

16. Fry for 3 minutes till they turn golden-brown. Repeat with the other dough.

17. Place doughnuts on paper towels to drain excess oil.


18. Sprinkle confectioners' sugar on it.


19. Serve Creole Doughnuts warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2382Calories from Fat 446

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 1196 mg49.83%

Total Carbohydrates 414 g138%

Dietary Fiber 12 g48%

Sugars 78 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet