Beignets

Directions

1. 1
   Scald milk: In a small saucepan, heat milk just until bubbles appear around the sides of the pan.
2. 2
   Remove from heat; let cool to room temperature.
3. 3
   Soften the yeast: In a large bowl, dissolve yeast in warm water.
4. 4
   Add cooled milk, the sugar, egg, nutmeg and salt.
5. 5
   Prepare the dough: With a wooden spoon, gradually beat in 3 cups of the flour and the butter until batter is smooth.
6. 6
   Stir in enough of the remaining flour until a manageable dough forms.
7. 7
   Knead the dough: Turn dough out onto a lightly floured surface and knead, adding remaining flour as necessary, until dough is smooth and elastic.
8. 8
   Let the dough rise: Wash, dry and oil the same bowl.
9. 9
   Place dough in oiled bowl, turning the dough to bring oiled side up.
10. 10
    Cover with clean cotton towel; set aside in a warm place free of drafts and let dough rise until double in size-about 1 hour.
11. 11
    Shape, cut the dough: On a lightly floured surface, roll dough into a 15-by-10-inch rectangle, about 1/4 inches thick.
12. 12
    Cut dough into 3 1/2-by-3-inch rectangles.
13. 13
    Set rectangles on a lightly oiled baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes.
14. 14
    Fry the beignets: In a large saute pan or sauce pan, heat 2 inches oil to 350F degrees.
15. 15
    Fry beignets in hot oil, turning until puffed and golden brown.
16. 16
    Presentation: Drain on a cooling rack set atop paper towels.
17. 17
    Sprinkle with confectioners sugar and eat immediately.