| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 2 | ts | Sugar |
| 1/2 | c | Evaporated milk |
| 1 | pk | Yeast |
| 3 1/4 | c | Flour |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 2 | tb | Shortening |
| 1 | ts | Salt |
| 1/2 | ts | Nutmeg |
| Oil | ||
| Powdered sugar |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Fri, 19 Apr 1996 06:24:41 -0500 Mix all ingredients except oil and powdered sugar. Knead and let rise until doubled. Punch down. Roll into rectangle. Cut dough into into 2 inch wide strips at a diagonal. Cut again diagonally to form diamonds. Place on ungreased baking sheets, 2 in apart. Cover loosely with plastic wrap. Gather up scraps and let rest 15 minutes. Roll and cut as before. Let rise until doubled in bulk, about 45 minutes. In a large saucepan, heat 3 inches of oil to 365 or until a 1 in cube of bread browns in 60 seconds. Carefully slide beignets into hot oil 3-4 at a time. Do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Should be about 2-3 minutes per side. Remove with slotted spoon and drain on paper towels. Sift powdered sugar over hot beignets and serve hot. Makes 36. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #49 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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