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City of Portland

12 cup whole milk
14 ounce active dry yeast
12 cup warm water (105 to 115 degrees)
14 cup granulated sugar
1 large egg
12 teaspoon freshly ground nutmeg
18 teaspoon salt
4 12-5 cups unbleached all-purpose flour
1 tablespoon unsalted butter, melted
vegetable oil (for frying)
lots confectioners' sugar, sifted


Scald milk: In a small saucepan, heat milk just until bubbles appear around the sides of the pan. Remove from heat; let cool to room temperature. Soften the yeast: In a large bowl, dissolve yeast in warm water. Add cooled milk, the sugar, egg, nutmeg and salt. Prepare the dough: With a wooden spoon, gradually beat in 3 cups of the flour and the butter until batter is smooth. Stir in enough of the remaining flour until a manageable dough forms. Knead the dough: Turn dough out onto a lightly floured surface and knead, adding remaining flour as necessary, until dough is smooth and elastic. Let the dough rise: Wash, dry and oil the same bowl. Place dough in oiled bowl, turning the dough to bring oiled side up. Cover with clean cotton towel; set aside in a warm place free of drafts and let dough rise until double in size-about 1 hour. Shape, cut the dough: On a lightly floured surface, roll dough into a 15-by-10-inch rectangle, about 1/4 inches thick. Cut dough into 3 1/2-by-3-inch rectangles. Set rectangles on a lightly oiled baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes. Fry the beignets: In a large saute pan or sauce pan, heat 2 inches oil to 350F degrees. Fry beignets in hot oil, turning until puffed and golden brown. Presentation: Drain on a cooling rack set atop paper towels. Sprinkle with confectioners sugar and eat immediately.

Source: www.food.com