Title: Beignets #1
Categories: Dessert
Yield: 30 Servings

1 pk Yeast
3 tb Warm water
3/4 c Milk
1/4 c Sugar
1/4 c Shortening
1 ts Salt
1 Egg; beaten
3 c Flour; divided
Oil
Confectioners sugar; sifted

Date: Thu, 4 Apr 1996 18:28:53 -0500

From: Wendy Lockman
Proof the yeast. Scald the milk; stir in the sugar, shortening, and salt.
Cook the mixture to the 105 to 115 degree range. Add milk mixture, egg, and
2 cups flour to the yeast mixture, mixing well. Gradually stir in enough
remaining flour to make a soft dough. Turn the dough out onto a floured
surface, and knead until smooth and elastic (8 to 10 minutes). Place in a
well-greased bowl, turning to grease the top. Cover and let rise about 1
hour, or until doubled. Punch dough down; turn out onto a lightly floured
surface. Roll dough into a 12" x 10" rectangle; cut into 2" squares. Place
on a floured surface; cover and let rise in a warm place 30 minutes or
until doubled in bulk.

Heat 3" to 4" of oil to 375 degrees; drop in 3 to 4 beignets at a time.
Cook 1 minute on each side or until golden. Drain on paper towels, and
sprinkle with powdered sugar.

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