In small warm bowl,
sprinkle yeast over 1/4 cup warm (110°) water. Add a pinch of sugar.
Allow to rest for 5 minutes until foamy and creamy.
In large bowl, combine remaining sugar, salt, nutmeg, egg, milk, melted
shortening, and 1 1/2 cups flour and beat with a wooden spoon until a
soft dough forms. If dough seems too sticky, add an additional 1/4 cup
flour, reserving the other 1/4 cup for flouring the board.
Cover with plastic wrap and let rise in warm, 75 to 80 degree place
until doubled in bulk.
Punch down dough and knead 4 or 5 times on a floured surface to remove
air bubbles. Divide in half. Roll half the dough on lightly floured
surface into a rectangle about 12 by 15 inches and 1/8 inch thick.
Making 5 slices one way, and 4 the other way, cut dough into 20
rectangles.
Add oil to heavy skillet to a depth of 1 1/2 inches. Heat to 365°. Fry 2
to 3 beignets at a time until beignets puff and turn golden brown on
both sides. Drain on paper towels. Sprinkle with powdered sugar with a
sieve. Serve hot.
Makes about 40. |