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Nutmeg Beignets

Source of Recipe


Internet






List of Ingredients



• 3 to 3-1/4 cups all-purpose flour
  
• 1 pkg. active dry yeast
  
• 1-1/4 tsp grated fresh nutmeg (or 1 tsp ground nutmeg)
  
• 1 cup milk
  
• 1/4 cup sugar
  
• 2 Tbsp shortening
  
• 1/2 tsp salt
  
• 1 egg
  
• Shortening or cooking oil for deep-fat frying
  
• .
  
• Sifted powdered sugar
  
• Honey
  






Instructions



1. In a large mixing bowl, stir together 1-1/2 cups of the flour, the yeast, and nutmeg. In a small saucepan, heat and stir milk, sugar, shortening, and salt just until warm and the shortening is almost melted.
   
   
2. Add milk mixture to the flour mixture. Add the egg. Beat mixture with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make a soft dough.
   
   
3. Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate dough for 4 to 24 hours.
   
   
4. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Roll into a 15x12-inch rectangle; cut into thirty 3x2-inch rectangles. Cover; let rest 20 minutes (dough will not be doubled).
   
   
5. Heat 3 inches of shortening (or oil) in a deep saucepan to 375 degrees (F). Fry a few dough rectangles at a time in hot fat about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300-degree oven while cooking remaining beignets.
   
   Lightly sift powdered sugar over beignets and serve warm, drizzled with honey.
   
   Makes 30 beignets.