French Market Beignets

• 1 c. milk, scalded
• 2 Tbsp. margarine or vegetable shortening
• 1 Tbsp. brown sugar
• 1 Tbsp. white sugar
• 3 c. plain flour
• 1 tsp. nutmeg
• 1 fresh egg
• 1 tsp. salt
• 1 pkg. yeast
• oil for deep frying

1. Heat milk in saucepan to scalding stage.
2. Do not scorch it; stir often.
3. Place shortening in mixing bowl.
4. Add sugar.
5. Pour in the scalded milk and stir until ingredients are melted.
6. Cool to lukewarm stage.
7. Add yeast.
8. Stir until dissolved.
9. Sift dry ingredients (salt, nutmeg and flour).
10. Gradually add approximately 1/2 of flour mixture to milk mixture to form batter.
11. Add egg and beat thoroughly.
12. Stir in remaining flour to mixture.
13. Cover and allow to double in bulk (1 hour).
14. Knead gently.
15. Roll out on floured board to 1/4-inch thickness.
16. Cut in diamond shapes.
17. Fry in hot oil, turning once.
18. Drain and dust with powdered sugar.

milk, margarine, brown sugar, white sugar, flour, nutmeg, egg, salt, yeast, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723354 (may not work)