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PUFFY DOUGHNUT TREATS 
It's easy to make DOUGHNUT PUFFS if you follow this recipe. The puffy pillows of pastry are similar to the beignets served in the French Quarter in New Orleans. 1/4 c. sugar 1 pkg. dry yeast 1/2 tsp. salt 1 3/4 c. milk 2 tbsp. butter, softened 2 tbsp. shortening 1 egg Vegetable oil Sifted powdered sugar

Combine 1 1/2 cups flour, sugar, yeast and salt in a large mixing bowl; mix well.

Combine milk, butter and shortening in a saucepan; heat until very warm (120-130 degrees), stirring until butter and shortening melt. Add milk mixture to flour mixture; beat at medium speed of an electric mixer for 2 minutes. Add egg and 1 1/2 cups of flour. Beat 2 minutes. Stir in the remaining flour.

Turn dough out onto a lightly floured surface and knead 3 to 4 times. Place in a well greased bowl turning to grease the top. Cover and let rise in a warm place, about 85 degrees, free from drafts, for about 1 hour and 10 minutes or until doubled in bulk.

Punch dough down and turn out onto a lightly floured surface. Knead 3 to 4 times more. Divide the dough into thirds. Cover 2 sections and set aside.

Roll the remaining section out to 1/2" to 1/4" thickness, cut into 2" squares. Repeat with the remaining sections.

Heat 3/4" to 1" oil to 375 degrees. Gently pull outside edges of each square so center is thinner than the edges. Drop 4 dough squares at a time into the hot oil. Cook on each side until golden. Drain, sprinkle with powdered sugar. Yield: 3 dozen.

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