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Print this Recipe    Beignets

1 cup whole milk
2 tablespoons shortening (or lard, margarine or oil)
2 tablespoons sugar
1 (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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