MMMMM----- Meal-Master Recipe

      Title: French Market Beignets
 Categories: Doughnuts
      Yield: 32

      1 pk Dry yeast
      1 c  Milk
      1 ts Salt
        lg Egg, beaten
      3 c  Flour, divided(up to 3
           1/2c)
      2 tb Warm water
    1/4 c  Sugar
    1/4 ts Ground nutmeg
      2 tb Vegetable oil

  Dissolve yeast in warm water in a large mixing bowl; let stand 5 
  minutes. Heat milk; add 1/4 cup sugar, 1 teaspoon salt, and 1/4 
  cup ground nutmeg. Stir until sugar dissolves. Cool milk mixture 
  to 105 to 115 degrees and add to yeast mixture. Add egg, 2 
  tablespoons oil and 1 cup flour; beat at medium speed woth an 
  electric mixer until smooth. Stir in enough remaining flour to 
  make a soft dough. Place dough in a well greased bowl, turning to 
  grease top. Cover and let dough rise in a warm place (85degrees), 
  free from drafts, about one hour or until doubled in bulk. Punch 
  dough down; turn out onto a lightly floured surface, and knead 4 
  or 5 times. Roll dough into an 18 x 12 inch rectangle. Cut dough 
  into 32 3 x 2 inch rectangles. Place on a floured surface; cover 
  and let rise in a warm place 30 minutes or until doubled in bulk. 
  Pour oil to depth of 3 inches into a Dutch oven; heat to 375 
  degrees. Fry 4 or 5 beignets at a time in hot oil about one 
  minutes on each side or until golden brown. Drain well on paper 
  towels; sprinkle with powdered sugar. Serve warm. From Southern 
  Living Magazine, sometime in 1991(May I believe). Recipe by Emily 
  Robinson of Baton Rouge, LA. Typed for you by Laura Canada. From: 
  Laura Canada

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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