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Beignets

1 cup whole milk
2 tablespoons shortening (or lard, margarine or oil)
2 tablespoons sugar
1 oz package dry yeast
3 cups plain flour
1 teaspoon salt
1 egg
oil for deep frying
powdered sugar

Heat milk till almost boiling, stirring so as not to scorch. Place
shortening and sugar in a big bowl; pour scalded milk over and stir
until smooth and melted. Cool to lukewarm, then add yeast; stir in
till dissolved.

Sift dry flour and salt into another bowl. Stir about half of this
flour mixture into the milk mixture gradually, then add egg. Beat
batter thoroughly, stirring in remaining flour a little at a time.
Cover with a towel and set aside for about an hour till it doubles
in bulk. Knead gently on floured board; roll to 1/4-inch thickness.
Cut into two-inch squares (or diamonds) with a sharp knife. Cover
and let rise again 30-45 minutes.

Drop squares into hot oil (385 degrees F), turning once when golden
brown on bottom side. Drain on paper towles and dust with sifted
powdered sugar. Serve warm. Makes about 2 dozen.

NOTE: Beignet mixes are widely available and require only that you
add water, then mix and fry -- they're quite good. Or make "Mock
Beignets": Cut flattened canned biscuits in half and fry in hot
oil till golden on each side, then dust in powdered sugar.

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