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Beignets

3/4 cup water
2 teaspoons sugar
1/2 cup evaporated milk
1 package yeast
3 1/4 cups flour
1/3 cup sugar
1 egg
2 tablespoons shortening
1 teaspoon salt
1/2 teaspoon nutmeg
oil
powdered sugar

Mix all ingredients except oil and powdered sugar. Knead and let
rise until doubled. Punch down. Roll into rectangle. Cut dough
into into 2 inch wide strips at a diagonal. Cut again diagonally
to form diamonds. Place on ungreased baking sheets, 2 in apart.
Cover loosely with plastic wrap. Gather up scraps and let rest 15
minutes. Roll and cut as before. Let rise until doubled in bulk,
about 45 minutes. In a large saucepan, heat 3 inches of oil to 365
or until a 1 in cube of bread browns in 60 seconds. Carefully slide
beignets into hot oil 3-4 at a time. Do not crowd. Fry until puffy
and golden brown on both sides, turning once with tongs. Should be
about 2-3 minutes per side. Remove with slotted spoon and drain
on paper towels. Sift powdered sugar over hot beignets and serve
hot.

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