•     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.

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