BEIGNETS

By pbaumgartner

(Peg's recipe)

NOTE FROM PEG: If you can’t visit Cafe DuMonde in New Orleans, this is the next best thing.

Ingredients

• 1/2 c. boiling water
• 2 Tbs. margarine
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/2 c. evaporated milk
• 1/2 pkg. dry yeast
• 1/4 c. warm water
• 1 beaten egg
• 3 3/4 c. sifted flour
• Confectioner's sugar
• Fat or oil for deep frying

Preparation

Step 1

Pour boiling water over the shortening, sugar and salt. Add milk and let stand until warm.
Dissolve yeast in warm water and add to milk mixture, along with beaten egg.
Stir in 2 cups of the flour. Slowly add enough flour to make a soft dough.
Place in greased bowl; turn to grease top of dough then cover and refrigerate at least an hour or overnight.
Roll dough to 1/4-inch thickness. Cut into squares and fry a few at a time in deep hot oil (360º). Brown on one side, turn and brown on the other.
Drain on paper towels and sprinkle with confectioner's sugar.