- In a bowl stir together 1-1/4 cups of the flour, the yeast, and, if desired, nutmeg. In a saucepan heat milk, sugar, the 2 tablespoons shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted, stirring constantly.
- Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough. Place dough in a greased bowl; turn once to grease the surface. Cover bowl and refrigerate the dough overnight or until well chilled.
- Turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll into an 18x12-inch rectangle. Cut into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled).
- In a large, deep saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry 2 or 3 of the dough rectangles at a time about 1 minute or until golden, turning once. Drain on paper towels. Sift powdered sugar atop. Makes 36 beignets.
Nutrition Facts (Beignets)
- Per serving:
- 101 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 6 mg chol. ,
- 5 mg sodium ,
- 11 g carb. ,
- 1 g pro.
Darnisha Mz'richard 1149 Days Ago
what page are they on in the new better homes cookbook????????