French Market Beignets

Course : Cajun
Serves: 1
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1 cup whole 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 large fresh egg
1 teaspoon salt
1 package granulated yeast oil for deep frying

Preparation / Directions:

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 and 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 1/4" thickness. Cut into diamond shapes. Cover. Let rise in warm place from 1/2 to 1 hour. Fry in hot oil (385F), turning only once. Drain and dust with confectioners sugar. Serve warm. From "Recipes and Reminiscences of New Orleans"

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