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Submitted by administrator on Sun, 05/29/2011 - 12:25
- 3/4 cup water
- 1/2 cup milk, evaporated
- 1 package active dry yeast
- 4 to 5 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1/3 cup sugar
- 1 large egg
- 2 tablespoons shortening
- 1 teaspoon salt
- 2 cups powdered sugar
Step 1: In large mixer bowl combine 1 1/2 cups of flour, yeast, nutmeg, sugar and salt.
Step 2: In saucepan, heat water, milk and shortening to 110 to 115 degree F. Add to flour mixture.
Step 3: Add egg. Blend at low speed until moistened; Beat 3 minutes at medium speed.
Step 4: By hand gradually stir in enough remaining flour. Knead until dough is fairly smooth and nonsticky about 5 to 8 minutes.
Step 5: Placed in lightly greased bowl, turning to grease top.
Step 6: Cover and led rise in warm place until light and doubled, about 1 1/2 hours.
Step 7: Punch down dough. Turn out onto lightly flour surface. Roll our dough into a rectangle about 1/2 inch thick.
Step 8: Working at a diagonal to rectangle, with a sharp knife, cut dough into 2 inch strips, moving from left to right. Starting at top left and moving towards the bottom of rectangle, cut dough diagonally into 2-inch strip to diamond shapes.
Step 9: Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets.
Step 10: Cover beignets loosely with plastic wrap (dish towel can be used); let rise in warm place until beignets are double in size, about 45 minutes.
Step 11: In a large saucepan, heat 3 inches of oil to 365 degrees F.
Step 12: Carefully slip beignets into hot oil; do not crowd. Fry until puffy and golden brown on both sides, turning once. Cooking time is about 2 to 3 minutes per side.
Step 13: Remove with slotted spoon; drain on paper towels. Sift powdered sugar over hot beignets: serve hot.