FRENCH MARKET DOUGHNUTS

1 package active dry yeast
3/4 cup warm water
2 tablespoons Mazola corn oil
1/3 cup sugar
1/2 teaspoon salt
1/2 cup evaporated milk
4 cups (about) unsifted flour
2 eggs, beaten
1 quart (about) Mazola corn oil (for frying)
Confectioners sugar (for dusting)

In large bowl, sprinkle yeast over water, stirring until dissolved. Add corn oil, sugar, salt and evaporated milk. Stir in flour and eggs alternately, beating thoroughly and hard after each addition. More flour may have to be added to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic. Place dough in oiled bowl, smooth side down; turn. Cover. Let stand about 1/2 hour. (Dough will not be doubled.)

On lightly floured board roll dough 1/2-inch thick. Cut into small rectangles or triangles. Stretch with fingers until double in size and thin. (Make pieces thinner in center.)

Pour corn oil into heavy, sturdy, flat-bottomed 3-quart saucepan or deep fryer, filling utensil no more than 1/3 full. Heat over medium heat to 375 degrees F.

Add doughnuts, a few at a time. Fry 2 to 4 minutes, turning once, until evenly browned on all sides. Drain on absorbent paper. Dust with confectioner’s sugar.

Makes 4 dozen
From: Recipelink.com
Source: Recipe booklet: Simply Good Cooking, Best Foods, CPC International Inc., not dated