Benets – French Donuts

Pronounced “Ben-yae” (French Donuts). Reminiscent of our visit to Cafe Dumond in New Orleans.

Originally submitted for “Recipes from the Heart” Vadeboncoeur Family Favorites Cookbook, compiled 1997.

 

Print Recipe
Benets - French Donuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine French
Servings
Ingredients
Cuisine French
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. To 1-cup warm milk, (not hot), add both packages yeast. When softened/bloomed, add enough flour to make a soft batter, let stand 1 hour. Then make the second part at once. Scald, but don't boil milk, sugar, and shortening. This will cool enough while part one is rising.
  2. Beat 3 egg whites stiff, add the yolks to whites and beat together. Add the egg mixture to the first two parts, making soft dough. Turn out on a board and knead until it can be lifted up. Put the dough in a bowl to rise, doubling its size.
  3. Turn the dough out and roll it to 1/2 inch thickness. Cut out the doughnuts into 2-inch triangles and let them rise to double in size. Then fry them in deep fat or oil at 375 degrees F, turning them only once. Sprinkle with generous amounts of either powdered sugar or cinnamon sugar; serve warm
Share this Recipe

Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar