Title: Beignets De Carnaval or Fastnachtskiechla
Categories: Breads, Desserts
Yield: 6 Servings

2 1/4 c Unsifted all-purpose flour
1/2 ts Salt
4 lg Eggs, beaten
1/2 c Granulated sugar
1/2 c Butter, softened
1/2 c Beer

Oil for deep frying Confectioners sugar mixed with ground cinnamon

Pour the flour and salt into a bowl and make a crater. Into the crater put
the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn
out of bowl onto a heavily floured surface. Knead until mixture is a firm
dough. Let stand, covered, for 1 hour.

Roll out the dough on a floured surface to a thickness of about 1/4 inch
(1/2 cm). Use a cutter or knife to cut the dough into any shapes you wish:
squares, rectangles, crescents, hearts etc.

Heat the oil to 375 F. (190 C).

Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on
both sides. Remove when they are the proper shade of golden brown.

Drain on absorbent paper and sprinkle with a mixture of confectioner's
sugar and cinnamon.

These may be served as dessert; but they are also delicious at breakfast or
for between-meals snacks.

Yields 24.

GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's,
Woodbury, NY, 1979.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini