French Market Beignets

Recipe Ingredients

1 cup	237ml	Whole milk - scalded
2 tablespoons	30ml	Margarine or vegetable shortening
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Granulated sugar
3 cups	187g / 6.6oz	Enriched plain flour
1 teaspoon	5ml	Nutmeg
1		Fresh egg
1 teaspoon	5ml	Salt
1		Granulated yeast oil for deep frying

Recipe Instructions

Heat milk in saucepan to scalding stage. Do not let it scorch. Stir often. Place shortening in a mixing bowl and add sugar. Pour in the scalded milk and stir until ingredients are melted.

Cool to lukewarm stage. Add yeast. Stir until yeast is dissolved. Sift dry ingredients ~ salt, nutmeg, and flour. Gradually add approximately 1/2 of flour mixture to milk mixture to form batter. Add whole egg. Beat thoroughly.

Stir in remaining flour mixture. Cover. Set aside to allow to double in bulk (approximately 1 hour). Knead gently. Roll out on floured board to 1/4" thickness. Cut into diamond shapes.

Cover. Let rise in warm place from 1/2 to 1 hour. Fry in hot oil (385F), turning only once. Drain and dust with confectioners sugar. Serve warm. From "Recipes and Reminiscences of New Orleans"

Source:
from "Voila!" (Jr League of Lafayette, LA)

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