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Nutmeg Beignets

Yield: 30 beignets
Prep 40 mins Cook 10 mins Chill 4 hrs Stand 30 mins  total
Nutmeg Beignets
  • 3 - 3 1/4  cups  all purpose flour
  • 1  package  active dry yeast
  • 1 1/4  teaspoons  grated whole nutmeg or 1 teaspoon ground nutmeg
  • 1  cup  milk
  • 1/4  cup  granulated sugar
  • 2  tablespoons  shortening
  • 1/2  teaspoon  salt
  • 1  egg
  •  Shortening or cooking oil for deep-fat frying
  •  Sifted powdered sugar (optional)

1. In a large bowl, stir together 1-1/2 cups of the flour, the yeast, and nutmeg. In a small saucepan, heat and stir milk, granulated sugar, the 2 tablespoons shortening, and the salt just until warm (120 degree F to 130 degree F) and shortening is almost melted.

2. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.

3. Place dough in a greased bowl; turn once to grease surface. Cover; refrigerate for at least 4 hours or up to 24 hours.

4. Punch down dough. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Roll into a 15x12-inch rectangle; cut into thirty 3x2-inch rectangles. Cover; let rest for 20 minutes (dough will not double in size).

5. In a heavy, deep saucepan, heat 3 inches of shortening to 375 degree F. Fry dough rectangles, a few at a time, in deep hot fat about 1 minute or until beignets are golden, turning once. Using a slotted spoon, remove beignets and drain on paper towels. Keep warm in a 300 degree F oven while frying remaining beignets. If desired, sprinkle with powdered sugar. Makes 30 beignets.

Nutrition Facts (Nutmeg Beignets)
  • cal. (kcal) 111,
  • Fat, total (g) 5,
  • chol. (mg) 8,
  • sat. fat (g) 1,
  • carb. (g) 16,
  • fiber (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 46,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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