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A Gracious Plenty:
Recipes and Recollections
from the American South
by John T. Edge, 1999, G. P. Putnam’s Sons
From “Recipes
and Reminiscences of New Orleans”
Parents Club of Ursuline Academy, New Orleans, LA
 
“Long a
treat sold by street vendors in New Orleans [and by
Café du
Monde
and
Morning Call], these fluffy, yeasty, sugary
indulgences
are our answer
to
the doughnut.”
Yield: 10 to
12 servings
1 cup milk,
scalded
2 tablespoons
margarine or
vegetable shortening
1 tablespoon
firmly packed
dark brown sugar
1 tablespoon
granulated sugar
1 package
granulated yeast
3 cups
enriched plain flour
1 teaspoon
nutmeg [optional]
1 teaspoon
salt
1 large egg
Oil for deep
frying
Confectioners’
sugar
Heat the milk
in a saucepan to the scalding stage. Do not let it scorch. Stir often. Place
the margarine in a large mixing bowl and add the brown sugar
and granulated
sugar. Pour in the scalded milk and stir until the margarine
is melted. Let
cool to lukewarm. Add the yeast and stir until the yeast is dissolved. Sift
together the flour, nutmeg, and salt. Gradually add about half the flour
mixture to form a batter. Add the egg and beat thoroughly. Stir in
the
remaining flour mixture. Cover and set aside to allow to double in bulk
(about 1 hour).
Knead gently.
Roll out on a floured board to a 1/4-inch thickness. Cut into diamond
shapes. Cover. Let rise in a warm place for 30 minutes to 1 hour.
Deep-fry in
hot oil (385 degrees F), turning only once. Drain and dust with confectioners’
sugar. Serve warm.
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