Yield: 15 beignets
Measure | 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 \N | To 5 C unsifted all-purpose flour |
1 tablespoon | Butter, melted |
\N \N | Vegetable oil for frying |
\N \N | Confectioners' sugar |
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