New Orleans Beignets
| 1 cup milk 2 tbsp sugar 3/4 tsp salt 1/2 tsp nutmeg 1 envelope dry yeast 2 tbsp lukewarm water |
1 egg 2 tbsp vegetable oil 3 1/2 cups sifted flour fat for deep frying sifted confectioners sugar |
Scald milk and dissolve it in the sugar
and salt. Add nutmeg.
Let milk cool to lukewarm and combine with softened yeast in
lukewarm water. Stir in the egg and oil and thoroughly blend
in flour, a little at a time.
Cover the bowl lightly with a cloth and
let dough rise in a
warm place until it has doubled in bulk, about 1½ hours.
Turn the dough out onto a wellfloured pastry board, deflate
it and knead it gently. Roll it out into a rectangle 18"
long and 12" wide and cut into 36 pieces, each 3" by 2".
Cover lightly with a towel and let
beignets rise on the
pastry board for 30 minutes. In a fryer or large saucepan,
heat fat for deep frying to 375 degrees. Cook the beignets,
a few at a time, until they are golden brown. Drain quickly.
Dust immediately with powdered sugar and serve at once while hot.
Copyright 2002 (TexasCook.Com)
All Rights Reserved