Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Dry yeast |
| ¼ cup | Very warm water |
| ¼ cup | Sugar |
| ½ teaspoon | Each salt and nutmeg |
| 1 | Egg, beaten |
| ¾ cup | Canned evaporated milk |
| 2 tablespoons | Vegetable oil or shortening |
| 3½ cup | All-purpose flour |
Makes about 36
Oil for frying Powdered sugar
Dissolve yeast in the water, add sugar, seasonings, egg, evaporated milk, oil, and flour. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled.
Punch down, knead 4 or 5 times, and roll into a long, 18 by-12-inch rectangle ⅛-inch thick. Cut into rectangles 3 by 2 inches, cover lightly with plastic, and let rise again about 20 minutes.
Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3 at a time until the beignets puff and turn golden brown on both sides. Drain on paper towels. Drop them in a paper bag filled with powdered sugar and shake until coated. Serve hot.
I Hear America Cooking From the collection of Jim Vorheis