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French Market Beignets 1 cup milk, scalded 2 tablespoons margarine or vegetable shortening 1 tablespoon brown sugar 1 tablespoon granulated sugar 3 cups enriched plain flour 1 teaspoon nutmeg 1 fresh egg 1 teaspoon salt 1 package granulated yeast Oil for deep frying 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 anc 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 l/4 inch thickness. Cut in diamond shapes. Cover. Let rise in warm place from 1/2 to 1 hour. Fry in hot oil (about 385 degrees), turning only once. Drain and dust with confectioners sugar. Serve warm. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.