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Beignets

3 cups all-purpose flour
2 tablespoons oil
2 tablespoons sugar
1 cup scalded milk
1 teaspoon salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tablespoon (1 packet) yeast
1 egg, beaten
Oil for frying

In a large bowl, mix the milk with the oil and sugar. Mix well
and cool to about 105-110 F. ( 40-41 C) Add the yeast and stir to
dissolve. Shift together the flour, the salt and spices; add half
to the yeast mixture.

Mix in the egg and the rest of the flour mixture. Make a large
ball. Cover and let rise until it is double in volume. Push down
and knead until the dough is elastic. sprinkle a surface with
flour and roll out the dough to about 1/4 inch thick (6mm) Cut into
2 inch squares.

Cover and let rise again for 45 minutes. Put three inches of oil
into a skillet and heat until 375F (190C). Drop the squares of
dough into the fat and cook until golden, remove, drain. Sprinkle
with confectioners' sugar.

Makes about 24 beignets.

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