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teaspoon nutmeg egg Fat for deep frying Confectioners' sugar Fruit preserves, optional BEIGNETS 32 doughnuts 4 to 41/2 cups enriched self-rising 2 teaspoons almond extract, flour* optional 1 package dry yeast 1 3/4 cup mile 1 1/2 cup butter 1/2 cup sugar 1/4 cup water 1 tablespoon grated orange rind Stir together 2 cups flour and yeast Heat milk, butter, sugar, water, orange rind, almond extract and nutmeg over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture andDeat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Blend in egg. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 5 to 8 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover.and let rise in warm water (80 to 85°) until doubled, about 1 1/2 hours. Punch down. Divide in half; shape into balls. Cover; let rest 10 minutes. Roll each half to 8-inch square. Cut into 2-inch squares. Place on greased baking sheet. Let rise in warm place until doubled, about 30 to 45 minutes. Fry in preheated 375° deep fat until golden brown, turning once, about 1 to 2 minutes on each side. Roll in confectioners' sugar. TO FILL: Cut an "X" at one end of cooled doughnut. Fill pastry tube with preserves. Gently squeeze about 1 tablespoon preserves into "X" opening.
TRIPLETTS MILLING CO. CULPEPER, VA. >£
85.4%