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Beignets




Source of Recipe


Internet


List of Ingredients




3/4 cup Water
2 teaspoons Sugar
1/2 cup Evaporated milk
1 package Yeast
3 1/4 cups Flour
1/3 cup Sugar
1 Egg
2 tablespoons Shortening
1 teaspoon Salt
1/2 teaspoon Nutmeg
Oil
Powdered sugar


Recipe



Mix all ingredients except oil and powdered sugar. Knead and let rise
until doubled. Punch down. Roll into rectangle. Cut dough into into 2
inch wide strips at a diagonal. Cut again diagonally to form diamonds.
Place on ungreased baking sheets, 2 in apart. Cover loosely with plastic
wrap. Gather up scraps and let rest 15 minutes. Roll and cut as before.
Let rise until doubled in bulk, about 45 minutes. In a large saucepan,
heat 3 inches of oil to 365 or until a 1 in cube of bread browns in 60
seconds. Carefully slide beignets into hot oil 3-4 at a time. Do not
crowd. Fry until puffy and golden brown on both sides, turning once with
tongs. Should be about 2-3 minutes per side. Remove with slotted spoon and
drain on paper towels. Sift powdered sugar over hot beignets and serve
hot. Makes 36.