1 1/2 c. warm water
1 pkg. yeast
1/2 c. sugar
2 lg. eggs
1 c. undiluted Pet milk
7 c. flour
1/4 c. vegetable shortening

Place warm water in bowl; sprinkle yeast over the top and stir. Add sugar, salt, eggs, and milk. Stir in 4 cups flour and beat. Beat in shortening and then add additional flour. Cover and chill at least overnight. It is better to keep for at least 48 hours before deep frying.

When ready to prepare, roll out some dough on a floured surface. You can prepare as many as you want and chill the rest. The dough will keep about 1 week. Roll out about 1 inch thick. You will probably want to experiment on the desired thickness. Heat oil until deep frying temperature and fry as you would doughnuts. You will have cut dough in about 2 or 3 inch squares. Dust with powdered sugar while hot and serve with coffee.

Note: Use only Pet milk - regular milk will not be the same. This recipe is claimed to be the recipe used by the Cafe Dumonde in New Orleans. When prepared properly the middles will be hollow and not doughy. The temperature of the oil will have to be hot enough to prevent absorbing of oil but not too hot that the outsides will be done before the insides.