FRENCH MARKET BEIGNETS
Source of Recipe
Internet
List of Ingredients
1 envelope active dry yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg, beaten
3/4 cup evaporated milk
2 tablespoons vegetable oil or melted shortening
3 1/2 cups flour
Vegetable oil for frying
Powdered sugar
Recipe
In small warm bowl, sprinkle yeast over 1/4 cup warm (110 degrees) water. Add pinch of sugar. Allow to rest for 5 minutes until a bit foamy and creamy.
In large bowl, combine remaining sugar, salt, nutmeg, egg, milk, oil or melted shortening and 11/2 cups more flour. Add yeast mixture. Beat 2 minutes. Add 1 1/2 cups flour and beat with wooden spoon until a soft dough forms. If dough seems too sticky, add an additional 1/4 cup flour, reserving the other 1/4 cup for flouring the board.
(Options: Cover with plastic wrap and let rise in warm, 75- to 80-degree place until doubled in bulk. Or divide dough in half, allow one part to rise at room temperature as described and refrigerate the other half to rise slowly and reserve for fresh beignets in a day or so. Punch it down from time to time. Fry within 2 days.)
Punch down dough and knead 4 or 5 times on a floured surface to remove air bubbles. Divide in half. Roll half the dough on lightly floured surface into rectangle about 12 by 15 inches and 1/8 inch thick. Making 5 slices one way and 4 the other way, cut dough into 20 roughly 3-by-2-inch rectangles.
Add oil to wok, heavy skillet or deep-fryer to a depth of about 11/2 inches. Heat to 365 degrees. Fry 2 or 3 beignets at a time until beignets puff and turn golden brown on both sides. Drain on paper towels. Shower with powdered sugar from a sieve or drop beignets into a paper bag 1/3 filled with powdered sugar and shake until coated. Serve hot. Makes about 40.
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