Recipe#15556

Title: Beignets 05

Date: 3 Feb 1998 07:21:16 -0700 
 From: Carl McCaskey tcm@tlh.fdt.net 
 Newsgroups: rec.food.recipes 
 Subject: Beignets 

1 cup whole milk
 2 tablespoons shortening (or lard, margarine or oil)
 2 tablespoons sugar
 1 (1 oz.) package dry yeast
 3 cups plain flour
 1 teaspoon salt
 1 egg
 oil for deep frying
 powdered sugar
 Heat milk till almost boiling, stirring so as not to scorch. Place
 shortening and sugar in a big bowl; pour scalded milk over and stir until
 smooth and melted. Cool to lukewarm, then add yeast; stir in till
 dissolved.
 Sift dry flour and salt into another bowl. Stir about half of this flour
 mixture into the milk mixture gradually, then add egg. Beat batter
 thoroughly, stirring in remaining flour a little at a time. Cover with a
 towel and set aside for about an hour till it doubles in bulk. Knead
 gently on floured board; roll to 1/4-inch thickness. Cut into two-inch
 squares (or diamonds) with a sharp knife. Cover and let rise again 30-45
 minutes.
 Drop squares into hot oil (385 degrees F), turning once when golden brown
 on bottom side. Drain on paper towles and dust with sifted powdered sugar.
 Serve warm. Makes about 2 dozen.
 NOTE: Beignet mixes are widely available and require only that you add
 water, then mix and fry -- they're quite good. Or make "Mock Beignets":
 Cut flattened canned biscuits in half and fry in hot oil till golden on
 each side, then dust in powdered sugar.