{"id":3853,"date":"2010-02-11T19:22:18","date_gmt":"2010-02-12T02:22:18","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3853"},"modified":"2010-05-15T19:22:49","modified_gmt":"2010-05-16T02:22:49","slug":"nutmeg-beignets","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3853","title":{"rendered":"Nutmeg Beignets"},"content":{"rendered":"

3 to 3-1\/4 C. all-purpose flour <\/span><\/p>\n

1 package active dry yeast <\/span><\/p>\n

1-1\/4 tsp. grated fresh nutmeg or 1 tsp. ground nutmeg <\/span><\/p>\n

1 C. milk <\/span><\/p>\n

1\/4 C. sugar <\/span><\/p>\n

2 T. shortening <\/span><\/p>\n

1\/2 tsp. salt <\/span><\/p>\n

1 egg <\/span><\/p>\n

Shortening or cooking oil for deep-fat frying <\/span><\/p>\n

Sifted powdered sugar (optional) <\/span><\/p>\n

Honey <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

In a large mixing bowl, stir together 1-1\/2 C. of the flour, the yeast, and nutmeg. In a small saucepan heat and stir milk, sugar, the 2 T. shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.\u00c2\u00a0 <\/span>Add milk mixture to the flour mixture. Add the egg. Beat the mixture with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make soft dough.\u00c2\u00a0 <\/span>Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.\u00c2\u00a0 <\/span>Turn dough out onto a slightly floured surface. Cover; let rest 10 minutes. Roll into a 15×12-inch rectangle; cut into thirty 3×2-inch rectangles. Cover; let rest 20 minutes (dough will not be doubled).\u00c2\u00a0 <\/span>Heat 3 inches of shortening or oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in hot fat about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degrees F oven while cooking remaining beignets. If desired, lightly sift powdered sugar over beignets. Serve warm, drizzled with honey. Makes 30 beignets. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

3 to 3-1\/4 C. all-purpose flour 1 package active dry yeast 1-1\/4 tsp. grated fresh nutmeg or 1 tsp. ground nutmeg 1 C. milk 1\/4 C. sugar 2 T. shortening 1\/2 tsp. salt 1 egg Shortening or cooking oil for deep-fat frying Sifted powdered sugar (optional) Honey \u00c2\u00a0 In a large mixing bowl, stir together 1-1\/2 C. of the flour, the yeast, and nutmeg. In a small saucepan heat and stir milk, sugar, the 2 T. shortening, and salt just…<\/p>\n

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