| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
30 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 3 |
tb |
Warm water |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 1 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 3 |
c |
Flour; divided |
|
|
Oil |
|
|
Confectioners sugar; sifted |
INSTRUCTIONS
Date: Thu, 4 Apr 1996 18:28:53 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
Proof the yeast. Scald the milk; stir in the sugar, shortening, and salt.
Cook the mixture to the 105 to 115 degree range. Add milk mixture, egg, and
2 cups flour to the yeast mixture, mixing well. Gradually stir in enough
remaining flour to make a soft dough. Turn the dough out onto a floured
surface, and knead until smooth and elastic (8 to 10 minutes). Place in a
well-greased bowl, turning to grease the top. Cover and let rise about 1
hour, or until doubled. Punch dough down; turn out onto a lightly floured
surface. Roll dough into a 12" x 10" rectangle; cut into 2" squares. Place
on a floured surface; cover and let rise in a warm place 30 minutes or
until doubled in bulk.
Heat 3" to 4" of oil to 375 degrees; drop in 3 to 4 beignets at a time.
Cook 1 minute on each side or until golden. Drain on paper towels, and
sprinkle with powdered sugar.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #96
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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