Beignets - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water (105~ to 115~)
1 c. milk
2 Tbsp. sugar
3/4 tsp. salt
3 1/2 c. all-purpose flour
1 large egg, beaten
2 Tbsp. vegetable oil
1/2 tsp. ground nutmeg
vegetable oil
powdered sugar

Preparation

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Combine milk, 2 tablespoons sugar and salt in a small saucepan.
Cook over low heat, stirring occasionally, until sugar dissolves.
Cool to 105\u00b0 to 115\u00b0.
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.
Gradually stir in enough remaining flour to make a soft dough.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85\u00b0), 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).
Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles.
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\u00b0.
Fry dough, a few pieces at a time, 1 minute on each side or until golden.
Drain on paper towels; sprinkle with powdered sugar. Yield:
3 dozen.