Beignets - country cooking

15 beignets

Ingredients

Quantity Ingredient
½ cup Milk
1 pack Active dry yeast
½ cup Warm water (105'F to 115'F)
¼ cup Sugar
1 large Egg
½ teaspoon Ground nutmeg
⅛ teaspoon Salt
4½ To 5 C unsifted all-purpose flour
1 tablespoon Butter, melted
Vegetable oil for frying
Confectioners' sugar

Directions

1. In small saucepan, heat milk just until bubbles appear around side of pan. Remove from heat; cool to room temperature. (Do not boil.) 2. In large bowl, dissolve yeast in water. Add cooled milk, the sugar, egg, nutmeg, and salt. With wooden spoon, gradually beat in 3 C flour and the butter until batter is smooth. Stir in enough of remaining flour until a nanageable dough forms. Turn dough out onto floured surface and knead, adding remaining flour, if necessary, until smooth and elastic-about 5 minutes.

3. Wash, dry, and oil the same bowl. Place dough in oiled bowl, turning the dough to bring oiled side up. Cover with clean cloth; set aside in warm place and let dough rise until double in size-about 1 flour.

4. On lightly floured surface, roll dough into a 15 by 10-inch rectangle, about ¼, inch thick. Cut dough into 3½ by 3 inch rectangles. Set rectangles on baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes.

5. In large electric skillet or deep-fat fryer with temperature set at 350F, heat 2 inches oil. Fry beignets in hot oil, turning until puffed and golden brown. Drain on paper towels. Sprinkle with confectioners' sugar. Serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Related recipes