Recipe: New Orleans Doughnuts (using yeast, dough refrigerated overnight before frying, 1960's)

NEW ORLEANS DOUGHNUTS

1 pkg. active dry yeast
1 1/2 cups warm water
1 cup undiluted evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon salt
7 cups all-purpose flour, divided use
Oil for frying
1/4 cup soft shortening
Confectioner's sugar (for sprinkling)

In large bowl, sprinkle yeast over the 1 1/2 cups warm water; stir to dissolve. Add evaporated milk, sugar, eggs and salt. Blend with rotary beater.

Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining 3 cups flour. Cover and refrigerate overnight.

Roll dough out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares.

Deep fry at 360 degrees F for 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar.

Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.

- Marguerite Lyle

Makes about 5 dozen
Source: Talk About Good by Junior league of Lafayette, 1967