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New Orleans Beignets

1 package dry yeast
1/4 cup very warm water (110-115)
1/4 Cup granulated sugar
1/2 teaspoon each salt & nutmeg
1 egg, beaten
1/2 cup boiling water
1/2 cup heavy cream
2 Tablespoons vegetable oil or shortening
4 - 4 1/2 cups all-purpose flour

Pour the warm water in a shallow bowl, and sprinkle the yeast on
it. Let is rest for 2 or 3 minutes, then put it in a warm draft
free place for about 10 minutes, or until it bubbles up and almost
doubles in volume.

While the yeast is working, combine sugar, shortening, nutmeg and
salt in a deep bowl. Pour in the boiling water and stir with a
wooden spoon until well blended, and the mixture has cooled to
lukewarm (110-1150)

Add the yeast mixture, the heavy cream and the egg. Add 2 cups of
the flour, and beat well until smooth. Beat in up to 2 1/2 cups
more flour, 1/4 cup at a time. dough should be smooth but not
sticky. When it reaches that point, don't add anymore flour. When
it is too stiff to stir, work in the flour with your hands.

Heat oil for deep frying to 3600 in heavy frying pan.

Gather the dough into a ball, and on a lightly floured surface,
pat it in a rectangle about 1 inch thick. Dust a little flour on
both sides of it, and roll with a rolling pin, turning it 1/4 turn
after each rolling

When it is about 1/4 inch thick, it should be about 25 inches long
and 10 inches wide. If the dough sticks, life it with a metal
spatula and sprinkle a little flour under it. With a sharp knife
or pastry cutter, cut into squares about 5 inches on a side, and
deep fry them immediately. Fry 2 or 3 at a time until they puff
and turn golden turning them over with a slotted spoon as soon as
they rise to the surface. Turn frequently, until they are golden
on both sides. This will take about 3 - 5 minutes. Drain on paper
towels. Dust them with some powdered sugar and serve immediately.


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