Yields: 18
  • 1 (0.25-ounce) package active dry yeast
  • 1½ cups warm milk (105° to 110°)
  • ⅓ cup warm chicken fat*
  • ¼ cup water
  • 2 large eggs
  • 5 cups all-purpose flour, plus more if needed
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • Vegetable oil, for frying
  • 2½ cups Bread & Circus Boudin (recipe follows)
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
  • Garnish: confectioners’ sugar and cane syrup
  1. In a small bowl, combine yeast, warm milk, chicken fat, ¼ cup water, and eggs. 
In the bowl of a stand mixer fitted with the paddle attachment, sift together 5 cups flour, sugar, and salt. With mixer running on low speed, gradually pour in yeast mixture until incorporated. Increase mixer speed to medium, and beat until dough comes together. (Dough should look wet and with no form.) Pour onto a lightly floured surface, and let rest for 30 minutes.
  2. Knead dough to a soft consistency, adding up to 2 cups flour, if necessary. 
Transfer dough to a floured rimmed baking sheet, and refrigerate for 1 hour.
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over 
medium heat until a deep-fry thermometer registers 325°.
  4. Place dough back onto a floured surface, and shape into four equal size pieces. Using a rolling pin and plenty of flour, roll out dough into 4-inch-wide strips, about ¼ inch thick. Place golf-ball-size portions of Bread & Circus Boudin on half of dough strips about 3 inches apart. Brush around boudin with water. Cut remaining strips of dough into 4-inch squares, and without stretching, drape them over each portion 
of boudin. Gently press dough strips together, and cut with a 3-inch biscuit cutter.
  5. Fry doughnuts in batches, turning occasionally, until golden brown on both 
sides, about 6 minutes. Let drain on paper towels. In a small bowl, whisk together confectioners’ sugar and 3 tablespoons hot water. Liberally brush doughnuts with glaze, and garnish with confectioners’ sugar and cane syrup, if desired. Serve warm.
*Melted butter may be substituted.
Recipe by Louisiana Cookin at