Beignets

Directions

1. 1
   Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
2. 2
   Combine milk, 2 tablespoons sugar and salt in a small saucepan.
3. 3
   Cook over low heat, stirring occasionally, until sugar dissolves.
4. 4
   Cool to 105° to 115°.
5. 5
   Add milk mixture, 2 cups flour, egg, 2 tablespoons oil and nutmeg to yeast mixture; beat at medium speed of an electric mixer until blended.
6. 6
   Gradually stir in enough remaining flour to make a soft dough.
7. 7
   Place in a well-greased bowl, turning to grease top.
8. 8
   Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch down dough; turn out onto a well floured surface and knead until smooth and elastic (about 3 minutes).
9. 9
   Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles.
10. 10
    Place 1 inch apart on a lightly floured surface; cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Pour oil to depth of 3 to 4 inches into a large Dutch oven; heat to 375°.
11. 11
    Fry dough, a few pieces at a time, 1 minute on each side or until golden.
12. 12
    Drain on paper towels; sprinkle with powdered sugar. Yield:
13. 13
    3 dozen.