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CREOLE DONUTS 
1/4 c. granulated sugar
2 tbsp. shortening
1/2 tsp. salt
1/2 c. boiling water
1/2 c. evaporated milk
1 tsp. active, dry yeast
1/4 c. warm water
1 beaten egg
3 1/2 c. flour
Oil
Confectioners' sugar

Pour boiling water over granulated sugar, shortening and salt, stirring until dissolved. Add milk and let cool. Dissolve yeast in warm water. Stir yeast mixture and egg into milk mixture. Add half the flour and beat again until smooth. Place in greased bowl. Cover and refrigerate overnight or until chilled.

Roll out dough a portion at a time on a floured surface to 1/4 inch thick. Cut into 2x2 inch squares. Drop into hot oil. Dry until golden brown. Sprinkle with confectioners' sugar.

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