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.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #96