¾ cup whole milk
¼ cup brewed dark roast coffee
1 tbsp shortening
2 tbsp sugar
2 tsp dry yeast
3 cups all purpose flour
1 tsp nutmeg
1 tsp salt
1 egg
Confectioners sugar
Mix milk and coffee
Heat to boiling point (do not boil)
Mix shortening and sugar till well blended
Slowly add ½ flour mixture to milk, stirring to melt shortening and
dissolve sugar
Cool to room temperature
Add yeast, mix thoroughly
In separate bowl, combine flour, nutmeg and salt
Slowly add milk to form smooth batter
Add eggs, blend well
Add remaining flour, mix until smooth
Cover with towel, allow to rise (approx. 1 hour)
When dough has risen to double size, knead and roll out to ¼ inch
thick
Cut into diamond shapes with knife or cookie cutter
Place on cookie sheet, cover and allow to rise about 1 hour
Heat light cooking oil to about 385 degrees
Fri the beignets to golden brown, turning only once
Lay on paper towel to drain
Dust liberally with confectioners sugar