Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Water |
| 2 teaspoons | Sugar |
| ½ cup | Evaporated milk |
| 1 pack | Yeast |
| 3¼ cup | Flour |
| ⅓ cup | Sugar |
| 1 \N | Egg |
| 2 tablespoons | Shortening |
| 1 teaspoon | Salt |
| ½ teaspoon | Nutmeg |
| \N \N | Oil |
| \N \N | Powdered sugar |
From: Francine Boucher <fboucher@...> Date: Fri, 19 Apr 1996 06:24:41 -0500 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.
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