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.