Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast |
| 3 tablespoons | Warm water |
| ¾ cup | Milk |
| ¼ cup | Sugar |
| ¼ cup | Shortening |
| 1 teaspoon | Salt |
| 1 \N | Egg; beaten |
| 3 cups | Flour; divided |
| \N \N | Oil |
| \N \N | Confectioners sugar; sifted |
Date: Thu, 4 Apr 1996 18:28:53 -0500 From: Wendy Lockman <wlockman@...> Proof the yeast. Scald the milk; stir in the sugar, shortening, and salt.
Cook the mixture to the 105 to 115 degree range. Add milk mixture, egg, and 2 cups flour to the yeast mixture, mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn the dough out onto a floured surface, and knead until smooth and elastic (8 to 10 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise about 1 hour, or until doubled. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12" x 10" rectangle; cut into 2" squares. Place on a floured surface; cover and let rise in a warm place 30 minutes or until doubled in bulk.
Heat 3" to 4" of oil to 375 degrees; drop in 3 to 4 beignets at a time.
Cook 1 minute on each side or until golden. Drain on paper towels, and sprinkle with powdered sugar.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #96
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .